Mississippi Mud Potatoes

Mississippi Mud Potatoes combine all the comforting flavors of a baked potato in one easy casserole. This dish brings together tender diced potatoes, crispy bacon, creamy mayonnaise, and sharp cheddar cheese for a side that feels indulgent without the fuss of loaded baked potatoes. It’s perfect for busy weeknights or holidays when you want impressive flavor with minimal effort.

I first made this when craving a twist on traditional mashed potatoes and now it has become a favorite side that I make regularly. The cheesy, smoky flavor never disappoints and my family always asks for seconds.

Ingredients

• Yellow potatoes: Yukon gold potatoes are perfect for their creamy texture and ability to hold shape well. Russets or Idaho potatoes also work but can be a bit more starchy.
• Yellow onion: A Vidalia or regular yellow onion adds a mild sweetness and depth to the dish.
• Fresh garlic: Using fresh garlic really enhances the flavor and aroma. You can use jarred garlic in a pinch but fresh is best.
• Bacon: Regular sliced bacon offers the ideal crispness and smoky flavor. Thick cut or diced ham can be used if preferred.
• Mayonnaise: Adds creaminess and tang. You can mix half mayonnaise and half sour cream if you want a slightly tangier taste.
• Shredded cheddar cheese: Sharp cheddar gives a nice strong cheese flavor. You can experiment with Pepper Jack, mozzarella, or a cheese blend for a twist.
• Onion powder, garlic powder, salt, and pepper: These seasonings layer additional flavor beyond the fresh onion and garlic.
• Green onions: Fresh sliced green onions provide a bright, fresh garnish and flavor contrast.

Instructions

Sauté the Aromatics:

Cook onions over medium heat if you prefer them softer or add them raw for more texture in the casserole. Fresh garlic is combined directly in the casserole for a punch of robust flavor.

Combine Potatoes and Ingredients:

Preheat the oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with nonstick spray to prevent sticking. Add the peeled and diced potatoes, onion, garlic, and bacon pieces to the dish. Mix in mayonnaise, shredded cheddar cheese, onion powder, garlic powder, salt, and pepper. Stir gently but thoroughly to combine everything evenly throughout the potatoes.

Bake Covered:

Cover the baking dish tightly with foil to trap steam and moisture. Bake for one hour until the potatoes are tender when pierced with a fork. This slow baking melds the flavors and allows the potatoes to soak up the creamy cheese and bacon mixture.

Add Green Onions and Serve:

Remove the foil and sprinkle fresh green onions over the top. Gently stir the casserole before serving to distribute the green onions and bacon bits. Serve warm as a hearty, cheesy side to your favorite main dishes.

I love how the smoky bacon and sharp cheddar perfectly balance creamy mayonnaise and tender potatoes. A memorable family moment was the very first time I served this at a holiday dinner and it disappeared from the table so fast that I knew it was a new staple.

Storage Tips

Store leftovers in an airtight container once completely cooled. Refrigerate for up to four to five days. Reheat in the microwave using short intervals to keep the cheese from drying out. Because the texture suffers when frozen and thawed, I do not recommend freezing this dish.

Ingredient Substitutions

If you do not have Yukon gold potatoes, russet or Idaho potatoes work fine although they might be a little grainier in texture. Use sour cream in place of or along with mayonnaise for a tangier flavor. Try diced ham instead of bacon for a milder smoky note or more vegetable options like sautéed mushrooms or bell peppers.

Serving Suggestions

This comforting dish pairs wonderfully with grilled meats like pork chops or steak. It also complements BBQ dishes or a simple green salad. Adding a side of air-fried vegetables or a crisp slaw helps balance the rich and creamy potato casserole.

This cheesy, comforting casserole is an easy way to get all the best parts of a loaded baked potato into one dish. It’s a dependable crowd pleaser.

Common Recipe Questions

→ What type of potatoes work best?

Yukon gold potatoes are preferred for their creamy texture, but Russet or Idaho potatoes also provide excellent results.

→ Can I use precooked bacon?

Fresh bacon is recommended for best flavor and texture, but precooked bacon is acceptable if that's what's available.

→ How do I add spice to this dish?

Incorporate red pepper flakes, cayenne pepper, diced jalapenos, or hot sauce to introduce some heat.

→ Are frozen diced potatoes suitable?

Frozen diced potatoes can be used without thawing; cooking times remain similar due to their small size.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for 4–5 days and reheat in short microwave intervals. Freezing is not advised due to texture changes.