How to make Mississippi Mud Potatoes? Simple Steps and Delicious Results

How to make Mississippi Mud Potatoes? Simple Steps and Delicious Results
How to make Mississippi Mud Potatoes? Simple Steps and Delicious Results

Okay, so today I tried out this recipe for “Mississippi Mud Potatoes.” Sounds kinda weird, I know, but trust me, it’s worth a shot. I was just looking for something different to do with potatoes, you know, the usual mashed or fried gets a little boring sometimes.

So, first, I grabbed about 2 pounds of russet potatoes. You can use other types, but russets are what I had on hand. I gave them a good scrub, poked some holes in them with a fork – you know, so they don’t explode in the oven – and rubbed them with a little olive oil and some salt. Then I popped them in a 400-degree oven for about an hour, until they were nice and soft.

While the potatoes were baking, I started on the “mud” part. I melted a stick of butter in a pan – yeah, a whole stick, don’t judge – and tossed in a cup of chopped onion and a couple of cloves of minced garlic. I cooked those until they were soft and smelled amazing. Then I stirred in a can of cream of mushroom soup, about half a cup of milk, and a cup of shredded cheddar cheese. I kept stirring it until the cheese melted and everything was all mixed up and looking like, well, mud.

How to make Mississippi Mud Potatoes? Simple Steps and Delicious Results

Getting the Potatoes Ready

  • Scrub the potatoes
  • Poke holes in potatoes with a fork
  • Rub with olive oil and salt
  • Bake at 400 degrees for 1 hour

Once the potatoes were done, I took them out of the oven and let them cool just a bit so I could handle them. Then, I sliced them in half lengthwise and scooped out most of the insides into a big bowl, being careful to leave a little bit of potato in the skins so they hold their shape. I mashed up the potato guts with a fork, kind of roughly. Then I added that mud mixture I made earlier and mixed everything up. And, it’s important to add a little salt and pepper in there too.

Finally, I spooned the mixture back into the potato skins, sprinkled a little more cheddar cheese on top and baked them for another 15-20 minutes. When I pulled them out, the cheese was all bubbly and melted, and they smelled fantastic.

Honestly, they turned out pretty good! It’s a super rich and cheesy dish, definitely not something you’d eat every day. But it’s a fun twist on baked potatoes, and it was a hit with the family. If you’re looking for a hearty and different side dish, give these Mississippi Mud Potatoes a try. Just maybe plan on a light salad for the main course, haha.

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