Mississippi Mud Potatoes
Theultimate cheesy, bacon-packed potato casserole. It's easy to make and alwaysthe first side dish to disappear from any dinner table!
Ingredients
- 4 pounds yellow potatoes like Yukon Gold, peeled and diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup mayonnaise
- 2 ½ cups shredded cheddar cheese divided
- 1 cup cooked and crumbled bacon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 green onions sliced
Instructions
- Preheat and prep: Preheat your oven to 350°F. Dice all potatoes into small, bite-sized pieces after peeling them.
- Mix ingredients: In a large bowl, combine all ingredients including the raw diced potatoes, but only use 2 cups of cheddar cheese. Save the rest for topping.
- Assemble and cover: Spread the mixture into a greased 9x13-inch baking dish. Cover the dish tightly with aluminum foil.
- Bake covered: Bake covered for 45 minutes. The foil will steam the potatoes and make them tender.
- Add cheese and finish: Remove the foil, top with the remaining ½ cup of cheese, and bake uncovered for 15 more minutes until the top is golden.
- Garnish and serve: Let it sit for 5 minutes before serving. Garnish with sliced green onions for a fresh pop of color and flavor.
Notes
- Dice the potatoes small so they cook through in the time given.
- The aluminum foil is key for trapping steam and cooking the raw potatoes.
- Leftovers reheat beautifully in the oven.
- For a lighter version, try using Greek yogurt.
- This dish can be assembled a day ahead!