When it comes to potatoes, I typically am pretty boring. I love the idea of trying new versions, however, rarely have the time to make them. I usually just stick to mashed or loaded and call it good. When I came across this recipe from Mama Plus One, I was instantly intrigued. Not only did the potatoes look amazing, but it really did not look too hard. I had grabbed a bag from the store and knew I had to try them.
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My husband grilled us some steaks and cheesy stuffed jalapenos while I had these cooking. The house smelled amazing and dinner was a success! The kids even went crazy over the potatoes. I think it must be due to the bacon…..bacon makes everything better, right??
Enjoy!!
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Mississippi Mud Potatoes
Equipment
Ingredients
- 6 cups potatoes, peeled and diced
- 1 cup cheddar cheese, shredded
- ¾ cup mayonnaise
- 1 cup bacon, cooked and crumbled
- 3 teaspoon garlic, minced
- ½ cup onion, chopped
Instructions
- In a 9 x 13 baking pan, combine the potatoes, cheese, bacon, garlic, and onion.
- Add in the mayonnaise and stir until coated.
- Place pan in preheated oven, 325 degrees, and bake for about 1 ½ hours, or until potatoes are tender.
- Remove from oven and serve!
Nutrition
Jan says
This recipe was delicious
Kristin says
Yay!!! So glad you enjoyed!!!
Joanie says
This looks delish! I’m wondering if I could use a bag of frozen hash browns, the ones that are cubed? Would it change the baking
time? Thank you!
Kristin says
Great question! I haven’t tried that personally, but I don’t see why it wouldn’t work. As for the bake time, I would think it would need to decrease since the potatoes are a bit smaller diced. I would cut off about 10 minutes and watch it from there. Be sure to keep me posted if you try it and what you think!
Julie says
Do you cook for one hour or one and 1/2 hours? The directions state 1 and 1/2 but the cook time above the directions state 1 hour.
Kristin says
Depends on how big the potato pieces are. Mine take about 1 1/2 hours, but around the one hour mark, start checking them! Enjoy!
Sandy says
These potatoes are similar to augratin BUT easier and better r!
Kristin says
Soooo tasty! Glad to hear you enjoyed them too!
PJ says
We have a local summer restaurant in my town called “Mississippi Muds’ and thought they added this as a new item. I haven’t made these yet but they look amazing. Thank you for sharing.
Kristin says
Oh yum! Be sure to give them a try and enjoy! They are a favorite in my house for sure!
Christine says
can this be made ahead and frozen?
Kristin says
I don’t recommend freezing because the potatoes get watery once thawed, I have heard from other people that have tried it. Sorry about that!
Diane says
We had far too many potatoes and was looking for something other than mashed potatoes to serve. One word…AMAZING!!
I also topped with some extra cheese and bacon before putting it in the oven. DELISH! This recipe is definitely a keeper!
Kristin says
Yay!! Love hearing this! So glad you enjoyed!!
Phyllis says
What type of potato should I used
Kristin says
Any type works as long as its diced, however, I love using Russet potatoes in this recipe. I have also used yukon gold potatoes and its a great option too!
Lydia R says
I have not made this yet! The picture looks delicious. I am NOT a mayonnaise person so I am going to substitute Greek yogurt for the mayo! I will update the rating once I make it. Hope it turns out just as delicious as your picture.
Kristin says
Yay!! Can’t wait to hear what you think!! Enjoy!!
Martha says
Made these today for a church carry-in dinner. They were a hit!
Kristin says
Yay!! Love hearing this! Glad you all enjoyed!
Shelley says
Quick question
How much bacon for 1 cup cooked and crumbled?
Kristin says
I use about 1/2 lb of bacon! Sometimes, I add extra because my family loves it, but you are good with 1/2 lb
Kristin says
I plan on making these one day before. I won’t have an oven. Do you think they would reheat well in a crockpot?
Kristin says
Although I haven’t tried it, that should work great. The only thing that I can see going wrong is the cut potatoes may start discoloring once cut and prepared if not cooked right away.
Nancy Turner says
I just looked it up :
1 cup(8 ozs.)= 10 strips of raw bacon
Or
1/2 cup(4ozs.)= 5 strips of raw bacon
Kristin says
Great information! Thanks for sharing!
Elaine Hubbard says
Should I add salt and pepper?
Kristin says
You can for sure! Season to taste! Some people don’t need to add it, others do, its all based on what you prefer!
Teri C. says
For a faster meal use sliced canned potatoes. Just rinse them in a colander first. I have gone all my life and have never used canned potatoes until recently when I saw a video of a woman making au gratin/scalloped potato recipe….oh my it’s a game changer. Nobody will know if you don’t tell. I’ve even used whole potatoes, rinsed and dried and cut up to make fried potatoes. Try it.
Kristin says
Wow! What a great tip! Thanks for sharing!!