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Mississippi Mud Potatoes

A decadent, all‑in‑one side dish that takes the best flavors of a loaded baked potato tender diced potatoes, smoky bacon, gooey cheddar, and a creamy mayo sauce and turns them into a crowd‑pleasing casserole that’s perfect for family dinners, potlucks, and holiday feasts
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method

Ingredients
  

Potatoes & Base
  • 2½  – 3 lbs Yukon Gold or russet potatoes peeled and diced into bite‑size pieces
  • ½  – ¾ cup mayonnaise
  • ½  cup diced onion
  • 2 –3 cloves garlic minced
Cheese & Bacon
  • 1½  – 2 cups shredded cheddar cheese divided
  • ½  – 1 cup cooked crispy bacon crumbled
Seasoning
  • Salt and freshly ground black pepper to taste
  • Optional: ½ tsp garlic powder or onion powder for extra flavor
Garnish
  • Chopped green onions or chives

Equipment

  • Large baking dish (9×13‑inch or similar)
  • Large mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350 °F (175 °C) and grease a 9×13‑inch baking dish.
  2. In a large bowl, combine the diced potatoes, diced onion, minced garlic, mayonnaise, about half of the shredded cheddar cheese, and most of the bacon. Season generously with salt and pepper, tossing until everything is evenly coated.
  3. Spread the potato mixture into the prepared baking dish in an even layer.
  4. Bake in the preheated oven until the potatoes are tender and the mixture is bubbling, about 45 – 60 minutes.
  5. Remove the dish from the oven and sprinkle the remaining shredded cheddar cheese evenly over the top.
  6. Return to the oven and bake a few more minutes until the cheese is fully melted and beginning to brown in spots.
  7. Let the potatoes rest for a few minutes before garnishing with the remaining bacon and chopped green onions or chives.