Mississippi Mud Potatoes

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Mississippi Mud Potatoes are a Southern-style baked potato casserole that serves six and comes together in a 9x13 baking dish. Diced Yukon gold potatoes are coated in a seasoned mayonnaise base with crispy bacon, melted cheddar, and green onions. Bake low and slow at 325°F until tender, cheesy, and golden. It's the kind of side dish that disappears fast.

Prep Time20

Cook Time55

Total Time1 15

Course: Dinner

Cuisine: American

Servings:

Calories: 839kcal

Author: Shauna

Ingredients

1 pound bacon cut into ½-inch pieces
¾ cup mayonnaise
1½ teaspoons garlic powder
1½ teaspoons salt
½ teaspoon black pepper
3 pounds Yukon gold potatoes peeled and cut into ½-inch cubes (about 6 to 7 cups)
2 cups shredded medium cheddar cheese divided
⅓ cup green onions thinly sliced (to stir into the potato mixture)
1½ tablespoons green onions thinly sliced (for garnishing)

Instructions

Heat the oven to 325°F.
Cook the bacon pieces in a large skillet over medium heat for 12 to 14 minutes, until crisp and browned.
Lift the bacon out with a slotted spoon and spread it on a paper towel-lined plate to drain. Set aside ¼ cup of the cooked bacon for garnish. The remaining bacon (about 1 cup) will go into the potato mixture.
While the bacon cooks, whisk together the mayonnaise, garlic powder, salt, and black pepper in a large bowl.
Add the cubed potatoes, 1 cup of the shredded cheddar, ⅓ cup of green onions, and 1 cup of the cooked bacon to the bowl. Stir until the potatoes are fully coated.
Spread the potato mixture in an even layer in a 9x13 baking dish. Bake for 1 hour.
Pull the dish from the oven and scatter the remaining 1 cup of shredded cheddar evenly over the top. Return it to the oven and bake for another 15 to 20 minutes, until the cheese is fully melted and the potatoes are tender when pierced with a fork.
Let the dish rest on the counter for 3 to 5 minutes. Top with the reserved bacon and 1½ tablespoons of green onions before serving.

Notes

After the first hour of baking, there's a noticeable amount of rendered fat pooled at the bottom of the dish. Spoon it off before adding the top layer of cheese if you prefer a less rich result.
Medium or mild cheddar releases less fat during baking than sharp cheddar. Sharp cheddar has a higher fat content from the aging process, which means more pooling at the bottom of the dish.
Russet potatoes work well as a substitute for Yukon golds. Both varieties are starchy enough to hold their shape through the long bake.
This recipe was developed and tested with a full-fat mayonnaise (I used Duke's brand). A reduced-fat or alternative-oil mayonnaise may affect both the flavor and the texture of the finished dish.

Nutrition