Mississippi Mud Potatoes

A cozy and cheesy casserole featuring diced potatoes, crispy bacon, and cheddar cheese, perfect for potlucks and family dinners.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

Main Ingredients

6–8 pieces Russet potatoes, diced Use Russets for fluffy interior.
2 cups shredded cheddar cheese
1 cup mayonnaise (use full-fat) Full-fat mayo yields creamier texture.
8 slices bacon, cooked until crispy and crumbled Crisp bacon adds needed contrast.
3 cloves garlic, minced Fresh garlic = bigger flavor.
1 medium onion, chopped

Method

Preparation

Preheat the oven to 325°F (163°C) and lightly grease a 9×13-inch baking pan.
Spread the diced potatoes into the pan so they sit in an even layer.
Sprinkle the shredded cheddar, crumbled bacon, minced garlic, and chopped onion over the potatoes.
In the pan, mix everything together with a spoon, ensuring all potatoes look evenly coated with mayonnaise.

Baking

Bake uncovered for 1.5 hours, checking for fork-tender potatoes and a golden top.
Let the dish rest for 5–10 minutes before serving hot.

Notes

Time-saver: Use leftover cooked potatoes to reduce bake time. If the top browns too fast, tent with foil. Variations include chopped chives or smoked paprika for added flavor.