I’m lucky in that I usually love darn near everything i make. These Mississippi Mud cheesy potatoes are definitely no exception. In fact, love may be an understatement. Anita and I both devoured them. You just can’t beat the tender potatoes, ooey gooey cheese, crunchy smoky bacon, and green onions. It’s a lot like having a loaded baked potato, and yep, you guessed it, I love loaded baked potatoes too.
The only possible change (and really, it’s a stretch perhaps) I would make to these Mississippi Mud cheesy potatoes would be to add a roasted jalapeno or two. Actually, that’s not a stretch at all. Or maybe a pinch or two of smoked paprika or chipotle powder. Yeah, I’m going that for sure now!
Also make my delicious melting potatoes.
Mississippi Mud Cheesy Potatoes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 -10 servings
- 10 cups Russet potatoes diced (about 5 medium potatoes)
- 1 pound shredded extra sharp cheddar cheese
- 1 cup mayonnaise
- 1 pound thin-sliced bacon cooked, chopped
- 1/2 cup green onions chopped
Preheat your oven to 325 F.
Combine all ingredients in a large bowl.
Pour mixture into a 9" x 13" casserole dish.
Bake for 1 hour until the potatoes are tender.
Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome blog at Fat Johnny’s Front Porch). Like his Fat Johnny’s cheesy cornbread. We absolutely love the addition of sweet corn to cornbread. The cornbread cooks up perfectly. Soft and moist with an incredible cheesy flavor.
Just about anything can be added to Fat Johnny’s cheese cornbread. Try finely chopped cooked Mexican chorizo. Or ham or bacon. Or broccoli. Really, anything.
We cooked the cornbread in round pans, but of course you can use muffin tins instead. The cornbread might cook quicker in tins, so keep an eye on it after about 15 minutes of cooking.
Fat Johnny's Cheesy Cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 2 tablespoons sugar
- 1 cup corn kernels fresh or canned, drained
- 1 egg beaten
- 3 tablespoons unsalted butter melted
- 1/4 cup fine diced sweet onion
- 1 cup plus more, buttermilk
- 1 cup shredded cheddar
Preheat your oven to 375 F.
Set out two medium bowls.
In one bowl, gently stir together all of the wet ingredients.
In the other bowl stir together the dry ingredients.
Fold the wet ingredients into the dry, forming a batter. If it's too clumpy add more buttermilk, a little at a time, and stir.
Pour batter into a muffin tin or pie pan.
Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean.