MISSISSIPPI MUD POTATOES
- 6 cups potatoes, peeled and diced*
- 1 cup cheddar cheese, grated
- ¾ cup mayonnaise
- 1 cup bacon, cooked and crumbled
- 3 teaspoon garlic, minced
- ½ cup onion, chopped
* I par-cooked the diced potatoes in the microwave for about 8 minutes.
In a baking pan, combine the potatoes, cheese, bacon, garlic, and onion.
Add in the mayonnaise and stir until coated.
Place pan in preheated oven, 180°C, and bake for about 1 ½ hours, or until potatoes are tender.**
OR Cook potatoes in Airfryer for about 30 minutes at 180°C, stirring occasionally. Then topped with extra grated cheese and cooked for a further 5 minutes at 200°C until cheese melted.
Recipes tested by Melissa Ann Vermeulen
Photos: Melissa Ann Vermeulen
