Mississippi Mud Cheesy Potatoes

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. My wife 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.

Mississippi Mud Cheesy Potatoes

Spice ‘Em Up

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! It’s not that this dish NEEDS some spicy kick to it. It’s that I like things with a little heat more that things without it. So why not add just a bit? I figure anything I would add to a bake potato, I can add here too!

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also make my delicious melting potatoes.

Mississippi Mud Cheesy Potatoes
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2 from 2 votes

Mississippi Mud Cheesy Potatoes

I’m lucky in that I usually love darn near everything i make. These Mississippi Mud cheesy potatoes are definitely no exception.
Course Side
Cuisine American
Keyword cheesy, potatoes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 1078kcal

Ingredients

  • 10 cups Russet potatoes diced (about 5 medium potatoes)
  • 1 pound extra sharp cheddar cheese shredded
  • 1 cup mayonnaise
  • 1 pound bacon cooked, chopped
  • ½ cup green onions chopped

Instructions

  • 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.

Nutrition

Calories: 1078kcal | Carbohydrates: 35g | Protein: 19g | Fat: 96g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 625mg | Potassium: 860mg | Fiber: 3g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 12mg | Calcium: 440mg | Iron: 2mg

Nutritional values are approximate.

Fat Johnny’s Cheesy Cornbread

Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome food blog at Fat Johnny’s Front Porch). Like his Fat Johnny’s cheesy cornbread, one of our all-time favorites. We absolutely love the addition of sweet corn to cornbread. It not only adds a little ‘pop’ to every bite, it adds a sweetness and it helps keep the cornbread moist. The cornbread cooks up perfectly. Soft and moist with an incredible cheesy flavor, this is nothing but fantastic.

Fat Johnny's Cheesy Cornbread

Try It Classic First. Then Kick It Up.

Just about anything can be added to Fat Johnny’s cheesy cornbread. Try finely chopped cooked Mexican chorizo. Or ham or bacon. Or broccoli. Really, anything. But at least the first time, you have to make it the way Chef makes it because it’s out-of-this-world fantastic. You won’t want to make cornbread any other way again.

We cooked the cornbread in round pans, but of course you can use muffin tins instead. You can also use a cast iron skillet. The cornbread might cook quicker in tins, so keep an eye on it after about 15 minutes of cooking. Just slide a toothpick into the centers. If it comes out clean, the cornbread is ready to take out and serve!

Fat Johnny's Cheesy Cornbread
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5 from 1 vote

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.
Course Side
Cuisine American
Keyword cheesy, cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 284kcal
Author Chez John

Ingredients

Instructions

  • 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.

Nutrition

Calories: 284kcal | Carbohydrates: 36g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 617mg | Potassium: 179mg | Fiber: 3g | Sugar: 6g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 2mg

Nutritional values are approximate.