Pro Tips and Variations
Use russet potatoes—they hold shape better than waxy varieties during long bakes. Pat excess moisture from diced onions and ensure bacon is fully cooked and drained—wet ingredients extend baking time. Shred cheese from block for smoother melt than pre-shredded with anti-caking agents.
Sour cream swap: Replace mayonnaise 1:1 with sour cream or Greek yogurt for tangier profile.
Spicy version: Add diced jalapeños or cayenne to the mix for heat.
Load it up: Stir in corn kernels or diced bell peppers with onions.
Assemble a day ahead, cover tightly, refrigerate, then bake straight from cold (add 10–15 minutes).
Storage and Make-Ahead
Rest 5–10 minutes post-bake for clean serving, then store covered in refrigerator up to 4 days. Reheat covered at 325°F for 20–25 minutes or microwave portions; add milk if dry.
Perfect make-ahead: assemble, cover, refrigerate up to 24 hours, bake when ready. Freezes well assembled (pre-baked): cover tightly, freeze up to 2 months, thaw overnight, bake adding 15–20 minutes. Ships well chilled for potlucks.
FAQ
Yukon gold vs russet?
Russets hold shape best; Yukon Golds get creamier but may mush.
Can I use real bacon bits?
Yes, but cooked crumbled bacon stays crispier through baking.
Low-fat mayo?
Works fine; full-fat gives richer sauce that doesn’t separate.
Parboil potatoes first?
No—the mayonnaise and low/slow bake tenderizes raw diced potatoes perfectly.
Double the recipe?
Use 9×13 dish, same temp, add 15–20 minutes baking time.
Vegetarian?
Skip bacon, add mushrooms or extra cheese for umami.
Conclusion and Call to Action
Mississippi Mud Potatoes transform diced potatoes into cheesy, bacon-studded comfort with just one bowl and one pan. Low-and-slow baking creates creamy interiors and crispy cheesy tops every time. Rate this recipe, share your bacon/cheese tweaks, save/pin for potlucks and holidays!