Mississippi Mud Potatoes

Mississippi Mud Potatoes are the kind of crowd-pleasing casserole that shows up once and gets asked for again and again.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Side Dish

Cuisine: American

Keyword: Mississippi Mud Potatoes Recipe

Servings:

Calories: 839kcal

1 pound bacon, cut into ½ inch diced
¾ cup mayonnaise
1 ½ teaspoons garlic powder
1 ½ teaspoons salt
½ teaspoon black pepper
3 pounds Yukon gold potatoes, peeled and diced into ½ inch pieces (yields 6 to 7 cups)
2 cups shredded medium cheddar cheese, divided (1 cup for mixing and 1 cup for topping)
⅓ cup thinly sliced green onions, to mix into the potatoes before baking
1 ½ tablespoons thinly sliced green onions, for garnish

Preheat the oven to 325°F.
In a large skillet, over medium heat, cook the diced bacon pieces for 12-14 minutes or until crisp.
Using a slotted spoon, remove the crispy bacon from the skillet and place onto a paper towel lined plated to allow as much of the bacon fat to drain as possible. Reserve ¼ cup of the cooked bacon to use as garnish and set the remaining cooked bacon (approximately 1 cup) aside to mix into the potato mixture.
While the bacon is cooking, add to a large mixing bowl the mayonnaise, garlic powder, salt and black pepper. Stir to combine.
To the mixing bowl, add the diced Yukon gold potatoes, 1 cup of the shredded medium cheddar cheese, ⅓ cup sliced green onions and 1 cup cooked bacon. Stir to combine all the ingredients until the potatoes are evenly coated with the mayonnaise mixture.
Transfer the Mississippi mud potato mixture to a 9x13 baking dish, spreading into an even layer, and bake for 1 hour.
Remove the baking dish from the oven and sprinkle the top of the potatoes with the remaining 1 cup shredded medium cheddar cheese. Return the baking dish to the oven and bake for another 15-20 minutes or until the cheese is melted and the potatoes are fork tender.
Remove the Mississippi mud potatoes from the oven and allow them to cool on the counter for 3-5 minutes before garnishing with the reserved ¼ cup cooked bacon and 1 ½ tablespoons sliced green onions before serving.

You may have some excess fat in the bottom of your baking dish once the Mississippi mud potatoes have baked. This is from a combination of the mayonnaise, bacon and cheddar cheese. You can carefully spoon out any excess fat from the dish after the first 1 hour of baking, before adding the final amount of shredded medium cheddar cheese, if desired to reduce the amount in the final baked dish.
Using a medium, or mild, cheddar cheese will reduce the amount of excess fat in the bottom of the dish when baked. Sharp cheddar cheese will yield more fat as it melts due to its longer aging and higher fat content in making.
Russet potatoes are a good alternative to the Yukon gold in this recipe as they are both starchy potatoes that hold their shape when baked.
This recipe was developed and tested using a standard full fat mayonnaise (Duke’s brand). Other mayonnaise made using different types of fats or oils may yield different results for taste and texture.