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Chef Ava

Mississippi Mud Potatoes

Creamy, cheesy Southern-style baked potatoes loaded with crispy bacon and coated in a rich mayonnaise and cheddar mixture. This comforting casserole is hearty, indulgent, and perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 8 russet potatoes, peeled and diced
  • 2 cups shredded cheddar cheese
  • 1 cup full-fat mayonnaise
  • 8 slices bacon, cooked and crumbled
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 green onions, chopped (optional)

Equipment

  • large pot
  • 9x13-inch baking dish
  • mixing bowl
  • colander
  • mixing spoon

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
  2. Bring a large pot of salted water to a boil. Add the diced potatoes and parboil for 8–10 minutes until slightly tender. Drain well and let cool slightly.
  3. In a large mixing bowl, combine the potatoes, mayonnaise, shredded cheddar, garlic powder, onion powder, salt, and black pepper. Mix until evenly coated.
  4. Transfer the mixture to the prepared baking dish and spread into an even layer.
  5. Sprinkle the crumbled bacon evenly over the top.
  6. Bake uncovered for 35–40 minutes until potatoes are tender and the top is golden and bubbly.
  7. Remove from oven, garnish with chopped green onions if desired, and serve hot.

Notes

Use full-fat mayonnaise for the richest texture and best flavor. Do not skip parboiling the potatoes to ensure even cooking. Drain and dry potatoes היט היט before mixing to avoid a watery casserole. Freshly shredded cheddar melts best and creates a smoother texture.