Description
Mississippi Mud Potatoes is a classic Southern comfort dish that’s easy to make, rich in flavor, and perfect for gatherings. The recipe features diced starchy potatoes, typically Russets or Yukon Gold, baked in a creamy mixture of sharp cheddar cheese, mayonnaise, and crispy bacon. Green onions add a fresh pop of flavor, while garlic salt seasons the dish with a subtle savory kick.
Ingredients
Scale
- 6 cups potatoes peeled and diced
- 1 cup cheddar cheese shredded
- 3/4 cup mayonnaise
- 1 cup bacon cooked and crumbled
- 3 teaspoons garlic minced
- 1/2 cup onion chopped
Instructions
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Preheat your oven to 325°F (163°C).
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In a large bowl, combine diced potatoes, shredded cheddar cheese, crumbled bacon, minced garlic, and chopped onion. Add mayonnaise and stir until evenly coated.
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Lightly grease a 9×13-inch baking pan with butter or non-stick spray. Spread the potato mixture evenly in the pan.
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Bake for 1 1/2 hours, or until potatoes are tender and the top is golden brown. Cover with foil if browning too quickly.
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Let the dish cool slightly, then serve hot.
Notes
- Potato Selection: For the best texture, use starchy potatoes like Russets for fluffiness or Yukon Gold for a denser, creamier bite.
- Bacon Tips: Cook the bacon until it’s extra crispy to provide a satisfying texture contrast with the soft potatoes. Turkey bacon can be used for a lighter option.
- Cheese: Sharp cheddar is a traditional choice due to its bold flavor, but feel free to mix in cheeses like gouda or mozzarella for variety.
- Mayonnaise Alternatives: If you prefer a tangier flavor, substitute some or all of the mayonnaise with sour cream or Greek yogurt for a lighter touch.
- Variations: For extra spice, consider adding smoked paprika, cayenne, or red pepper flakes. For a vegetarian version, replace the bacon with roasted vegetables like bell peppers or mushrooms.
- Baking Tips: Keep an eye on the top of the dish. If it browns too quickly, cover it with foil to prevent over-browning while the potatoes finish cooking.