Mississippi Mud Potatoes


4 large russet potatoes

1/4 cup butter, melted

1/4 cup barbecue sauce

1/4 cup shredded cheddar cheese

1/4 cup cooked bacon, crumbled

2 green onions, thinly sliced

Salt and pepper to taste


Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pat them dry with paper towels.

Pierce each potato several times with a fork to allow steam to escape while baking.

Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender when pierced with a fork.

While the potatoes are baking, mix together the melted butter and barbecue sauce in a small bowl.

Once the potatoes are done, remove them from the oven and let them cool slightly. Slice each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer of potato inside the skin.

Mash the potato flesh with the barbecue sauce mixture, shredded cheese, crumbled bacon, sliced green onions, salt, and pepper until well combined.

Spoon the mashed potato mixture back into the potato skins, mounding it up slightly.

Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the filling is heated through and the tops are lightly golden.

Serve the Mississippi Mud Potatoes hot, garnished with extra green onions if desired. Enjoy!


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