Mississippi Mud Potatoes

A close-up of a spoonful of cheesy, baked Mississippi Mud Potatoes with bits of bacon and sliced green onions, held above a casserole dish filled with more of the hearty potato mixture.

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5 from 1 vote

Prep Time10

Cook Time1

Let Sit to Cool:10

Total Time1 20

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

3 pounds Yellow Potatoes peeled and diced into bite size pieces
1 Small Yellow onion diced
1 Pound Bacon cooked and crumbled
1 cup Mayonnaise
2 cups Shredded Cheddar Cheese
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
½ teaspoon Black Pepper
2 Green Onions Sliced (optional for toppings)

Instructions

Preheat the oven to 350 degrees F and spray a 9X13 baking dish with a non-stick cooking spray.
Place 3 pounds of potatoes, 1 small onions, 1 pound of cooked and crumbled bacon, 1 cup of mayonnaise, 2 cups of cheddar cheese, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of salt and 1/2 teaspoon of pepper to the 9X13 pan.
Just toss to toss and combine the ingredients.
Cover the pan with foil.
Baking for 60-70 minutes until the potatoes are fork tender.
Let sit for 5-10 minutes to cool slightly.
Serve topped with 2 sliced green onions and enjoy!

Video

Notes

You can mix the ingredients in a large mixing bowl and then pour into the baking dish if you prefer. I just don’t like to dirty up another dish if needed!

Refrigerate the leftovers in an airtight container for up to 5 days.

If the potatoes are not tender after 70 minutes continue to bake until tender and check every 5-10 minutes.

Nutrition