1-First Step: Get the oven and baking dish ready Start by heating your oven to 375°F. Lightly grease a 9 by 13 inch baking dish or a similar large casserole dish so the potatoes do not stick. This gives you a clean base for the Mississippi Mud Potatoes and helps everything bake evenly. If you are cooking for a smaller household, you can halve the recipe and use a smaller dish, but keep the baking depth fairly even so the potatoes cook at the same pace.

2-Second Step: Cook the bacon until crisp Place the cut bacon in a large skillet over medium heat. Cook it for about 8 to 10 minutes, stirring often, until the pieces are crisp and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Leave a little bacon drippings in the pan if you like extra flavor, but drain most of it off so the finished dish stays creamy rather than greasy. If you want a lighter version, you can bake the bacon instead of frying it.

3-Third Step: Mix the creamy potato base In a large bowl, combine the peeled and diced gold potatoes, mayonnaise, 1 cup of the shredded cheddar, minced garlic, Dijon mustard, kosher salt, and black pepper. Stir until the potatoes are evenly coated. This mixture may look thick, but that is exactly what you want because the mayo and cheese help the potatoes bake into a rich, soft center. For best results, make sure the potato pieces are cut into similar sizes so they cook evenly.

4-Fourth Step: Add the bacon and transfer to the dish Fold most of the cooked bacon into the potato mixture, saving a small handful for the top. Then spoon everything into the prepared baking dish and spread it out in an even layer. Press it down lightly with a spoon so the top bakes more evenly. If you are making Mississippi Mud Potatoes for guests, this is a good time to smooth the top so it looks neat before baking.

5-Fifth Step: Bake until the potatoes are tender Cover the dish with foil and bake for 40 minutes. The foil helps the potatoes steam and soften without drying out. After 40 minutes, remove the foil, sprinkle the remaining cheddar over the top, and return the dish to the oven. Bake uncovered for another 15 to 20 minutes, or until the cheese is melted, the top is golden, and the potatoes are fork tender. If you like a more browned top, you can place the dish under the broiler for 1 to 2 minutes, but watch it closely.

6-Sixth Step: Finish with chives and serve warm Take the casserole out of the oven and let it rest for about 5 to 10 minutes before serving. This short rest helps the cheesy sauce settle a bit, so each scoop holds together better. Sprinkle the chopped fresh chives over the top and finish with the reserved bacon. The fresh herbs add color and a light onion flavor that balances the rich cheese and mayo.