Description

Mississippi Mud Potatoes are a comforting Southern side dish featuring tender diced potatoes baked with crispy bacon, sharp cheddar cheese, and a creamy mayonnaise dressing. This hearty casserole is perfect for gatherings and family meals.

Ingredients

Units Scale

2 1/2 pounds russet potatoes, peeled and diced into 1-inch cubes
1 cup mayonnaise
1/3 cup sour cream
1 teaspoon kosher salt
1 teaspoon garlic powder
4 scallions, sliced
8 ounces sharp cheddar cheese, shredded
12 slices bacon, cooked until crisp and crumbled

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Instructions

Preheat Oven: Set your oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish with cooking spray.
Prepare Bacon: Arrange bacon slices on a parchment-lined baking sheet. Bake at 400°F (204°C) until crispy, about 20-23 minutes. Drain on paper towels, then crumble.
Mix Ingredients: In a large bowl, whisk together mayonnaise, sour cream, salt, garlic powder, and scallions. Stir in shredded cheddar cheese and diced potatoes until well combined. Fold in crumbled bacon.
Assemble Casserole: Transfer the potato mixture into the prepared baking dish, spreading it evenly.
Bake: Place the dish in the oven and bake until the potatoes are tender, approximately 1 1/2 hours.
Serve: Once baked, remove from the oven and let it cool for 5-10 minutes. Serve warm.

Notes

Potato Choice: Russet potatoes are ideal for this recipe due to their starchy texture, which becomes fluffy when baked.
Cheese: Freshly shredded sharp cheddar melts better and provides a tangy flavor.
Bacon: Cooking the bacon until crispy ensures it remains chewy within the casserole.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (177°C) until warmed through.