Mississippi Mud Potatoes (Printer-Friendly)
Cheesy roasted potatoes combined with bacon, cheddar, and green onions, baked to tender perfection in a casserole.
# What You’ll Need:
→ Potatoes
01 -
5 pounds Yukon Gold potatoes, peeled and diced
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
3 green onions, sliced
→ Meat
05 -
8 slices regular bacon, cooked and crumbled
→ Dairy and Condiments
06 -
1 cup mayonnaise
07 -
2 cups shredded sharp cheddar cheese
→ Spices
08 -
1 teaspoon onion powder
09 -
1 teaspoon garlic powder
10 -
1 teaspoon salt
11 -
½ teaspoon black pepper
# Steps to Follow:
01 -
Preheat the oven to 350°F and lightly grease a 9x13 inch casserole dish with nonstick cooking spray.
02 -
In the casserole dish, combine diced potatoes, diced onion, minced garlic, crumbled bacon, mayonnaise, shredded cheddar cheese, onion powder, garlic powder, salt, and pepper. Mix thoroughly to ensure even distribution.
03 -
Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 minutes or until the potatoes are tender when pierced with a fork.
04 -
Remove from oven, uncover, and sprinkle sliced green onions on top. Stir gently before serving to combine flavors.
# Helpful Hints:
01 -
Using freshly cooked bacon enhances texture and flavor compared to precooked options.
02 -
Frozen diced potatoes can be used without thawing, but adjust quantity slightly if needed.
03 -
To increase heat, incorporate red pepper flakes, cayenne pepper, diced jalapeños, or hot sauce to taste.
04 -
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in short intervals.