MISSISSIPPI MUD CHEESY POTATOES
Note: This is a republication of a post that I shared in March. With the Thanksgiving season upon us, I thought a few of you might want to see it again. Happy Thanksgiving!
Bacon? Check. Cheese? Check. Tons of flavor? Absolutely. See, these are the easiest potatoes I think I’ve ever made, and they’re a hit with everyone. I mean, who doesn’t love cheesy potatoes with bacon?
One of the many recipes that came from the family recipe box, this handwritten recipe with an unknown source simply stated “They’re named for the famous river because they’re LONG on taste and MIGHTY good!” Well, they didn’t disappoint, anyway! Cheesy potatoes get a big punch with this recipe because of the added bacon, the creaminess, and the green onions.
Start with some ingredients you may already have– 8 to 10 cups of potatoes, diced, 1 cup of Mayonnaise (the real deal, not salad dressing), about a teaspoon each of salt and pepper, a 16 ounce block of cheddar, diced (or the equivalent in shredded cheddar), 1/2 a cup of green onions, chopped, and a package of bacon. You can add half a cup of olives if you’d like to, but why ruin perfectly good potatoes? (Unless you’re an olive fan, in which case, you probably don’t see that as ruining them).
Start by slicing your bacon into pieces. Don’t look at me with that shocked face that I get every time someone sees me do this… you can TOTALLY bacon your bits instead of bitting your bacon. This method gets a lot less grease on your hands because there’s no tearing it up post-fry… if you do the cutting first, your bacon will be in perfect bite sized bits when you’re done. I promise. Just trust me– cutting bacon is NOT bacon blasphemy, no matter what anyone tells you.
Put that in a pan and cook it, trying not to eat too much bacon as the smell fills the air. Seriously, bacon is so hard to resist. That’s why there is bacon everything. While the bacon cooks, start peeling and dicing your potatoes, dicing your cheese, and chopping your green onions.
Delicious! Finish getting your other ingredients chopped and ready.
In a 9×13 pan or a 3 quart casserole dish, mix the green onions, cheese, bacon, and potatoes. If you’re adding olives, now is the time to do that, too.
Toss the ingredients with mayonnaise, coating well. Bake for an hour and a half, or until the potatoes are tender, in a 325 degree oven.
Enjoy that bubbly, bacon-y, cheesy potato side dish. You could even add in some hamburger meat or chicken and make it a main dish, if you wanted to.
Mississippi Mud Cheesy Potatoes
Serves 10
These 5 ingredient potatoes came from an old family recipe box with the note that they were named after the Mississippi River for being "long on taste and mighty good." It's so easy, it may just become a holiday staple!
Prep Time 15 min
Cook Time 1 hr 30 min
Total Time 1 hr 45 min

Ingredients
  • 8-10 Cups potatoes, diced finely
  • 16 ounces cheddar cheese, cubed or shredded
  • 1 Cup mayonnaise (real)
  • 1 package bacon, cooked and torn into large bits
  • 1/2 Cup green onions, chopped
Instructions
  1. In a 9x13 pan or 3 quart casserole dish, mix potatoes, cheddar cheese, bacon, and green onions.
  2. Stir in mayonnaise.
  3. Bake at 325 for an hour and a half or until potatoes are tender. Top with additional cheese if desired.