1-First step: heat the oven and cook the bacon Start by heating the oven to 400°F. While the oven warms, place the 8 slices of bacon in a large skillet over medium heat. Stir occasionally and cook until the bacon is crisp, about 8 to 10 minutes. You want the fat to render and the bacon pieces to brown evenly, since this is one of the main flavor builders in the dish. When the bacon is done, use a slotted spoon to transfer it to a small bowl. Leave the bacon drippings in the skillet if you want a bit more flavor in the kitchen, but the recipe itself uses the crisp bacon pieces later. If you are cooking for a crowd, this first step sets the tone because it fills the kitchen with that classic savory smell.

2-Second step: mix the potato base In a large bowl, combine the peeled and diced gold potatoes, mayonnaise, 3 ounces of the shredded cheddar cheese, minced garlic, Dijon mustard, kosher salt, and black pepper. Stir well so every piece of potato gets coated. The mayonnaise helps the potatoes bake into a creamy mixture instead of drying out in the oven. Next, stir in 1/2 cup of the cooked bacon. Save the rest for the top later. This is the point where the dish starts to look and smell like true comfort food. The mixture should look thick and well coated, not soupy. If the potatoes seem unevenly covered, mix a little longer so the seasoning reaches every bite.

3-Third step: bake until tender Transfer the potato mixture to a 10-inch cast iron skillet or another broiler-safe high-sided skillet. Spread it into an even layer so the potatoes cook at the same pace. A cast iron skillet works especially well because it holds heat evenly and helps the edges brown nicely. Bake the skillet at 400°F for about 1 hour, or until the potatoes are tender. You can test this by piercing a potato piece with a fork. It should slide in easily without resistance. During this time, the mayonnaise and cheese melt into the potatoes, creating a rich and creamy texture.

4-Fourth step: add cheese and broil Remove the skillet from the oven and turn the oven setting to broil. Sprinkle the remaining 3 ounces of shredded cheddar evenly over the top. Return the skillet to the oven and broil for 2 to 3 minutes, just until the cheese melts and browns in spots. Stay close during this step because broilers can go from perfect to burned very quickly. The browned cheese gives the dish its signature muddy look, which is part of the charm. That mix of golden, creamy, and crisp edges makes each spoonful better than the last. If you like to brush up on garlic’s savory flavor role in cooking, this garlic guide offers helpful background on why it works so well here.

5-Final step: rest, garnish, and serve Let the skillet cool for 10 minutes before serving. This short rest helps the potatoes set a little, so the dish is easier to scoop and does not fall apart on the plate. Finish with the remaining bacon and the finely chopped fresh chives. Then add the extra chives for garnish right before bringing it to the table. Serve it warm as a side dish for barbecue, roast chicken, burgers, steak, or a holiday spread. The texture should be creamy underneath with crisp edges and a cheesy top. That mix is what makes Mississippi Mud Potatoes such a reliable crowd-pleaser.