Mississippi Mud Potatoes

Mississippi Mud Potatoes bring all the comfort and flavor of a classic baked potato combined into one easy casserole. This dish mixes tender diced potatoes with smoky bacon, melty cheddar, and a hint of creaminess from mayonnaise for a side everyone will crave. It takes just a little prep and an hour in the oven to create something downright addictive and perfect alongside your favorite home cooked meals.

I first made these during a family dinner when we needed a quick side, and they instantly became a requested dish for holidays and weeknight meals alike. Everyone loves how the potatoes soak up all those rich flavors.

Ingredients

• Yukon gold potatoes: Peeled and diced. Yukon golds are great for their creamy texture and hold up well without falling apart. Russet or Idaho potatoes also work if that’s what you have.
• Yellow onion: Adds natural sweetness and depth. Vidalias are especially nice when in season.
• Fresh garlic: Brings bold flavor that really lifts the dish. If you use bottled garlic, add a bit more to compensate for the milder taste.
• Regular sliced bacon: Not thick cut, for the right crispiness and smoky flavor. Finely diced ham is a substitute if you prefer.
• Mayonnaise: Adds moisture and a slight tang that keeps the potatoes creamy without being heavy. You can swap in some sour cream or do a mix for a tangier flavor.
• Shredded cheddar cheese: Gives melty richness. Try pepper jack, mozzarella, or a cheese blend if you want a twist.
• Onion powder and garlic powder: Layer in seasoning that intensifies the savory profile.
• Salt and black pepper: Round out the basics.
• Green onions: Garnish the finished dish with freshness and a mild bite.

Instructions

Sauté the Bacon:

Cook bacon in a pan over medium heat until just crispy. Remove from heat and drain on paper towels. Set aside while you prep the other ingredients. This step builds a smoky base that flavors the whole dish.

Prep the Potatoes and Vegetables:

Peel and dice the Yukon gold potatoes into small bite sized pieces about one inch each. Chop the yellow onion finely and mince the garlic cloves. Using similar sizes helps the potatoes cook evenly with the onion and garlic releasing sweetness.

Combine in Baking Dish:

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13inch casserole dish to prevent sticking. In the dish, add the diced potatoes, chopped onion, minced garlic, cooked bacon pieces, and mayonnaise. Sprinkle the shredded cheddar cheese over the top along with onion powder, garlic powder, salt, and pepper. Gently stir all ingredients together until they are well combined and evenly coated. You can do this in a large bowl before transferring if you prefer.

Bake Covered:

Cover the baking dish tightly with foil to lock in moisture and bake in the preheated oven for one hour. After an hour, check that the potatoes are tender by piercing with a fork. If they need a bit longer, bake uncovered for 10 more minutes to brown the top slightly.

Add the Finishing Touch:

Once baked, remove the foil and sprinkle sliced green onions over the casserole. The fresh onion adds a bright contrast to the rich flavors. Give it a gentle stir before serving so every bite has a bit of crisp green onion.

Mississippi Mud Potatoes are one of my favorite goto sides in cooler months. The bacon’s smoky flavor combined with cheese and tender potatoes feels like a warm hug at the dinner table. I remember my family’s first taste; my husband went back for seconds and said it reminded him of the best baked potato but easier to share.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently in the microwave in 30 to 45 second intervals to warm through without drying out. This dish does not freeze well because the texture of the potatoes changes when thawed so it’s best to enjoy fresh or refrigerated.

Ingredient Substitutions

Swap the Yukon gold potatoes for Russet if you prefer a fluffier texture. Use sour cream fully or mixed with mayonnaise instead of just mayo for a tangier bite. Try mozzarella or pepper jack cheese for a milder or spicier variation. Use precooked bacon if short on time but fresh bacon offers the best texture and richness.

Serving Suggestions

Serve Mississippi Mud Potatoes alongside BBQ pork chops for a hearty meal. Try it with air fryer steak or grilled burgers to add a cheesy, smoky starch on the side. A simple green salad balances the richness of the potatoes for a well rounded plate.

This casserole is a cozy, shareable side that elevates any meal. It reheats well for a few days making it a practical favorite.

Common Questions About Recipes

→ Are the potatoes creamy?

They have a slight creaminess from the mayonnaise and shredded cheese but maintain a tender, diced texture rather than being fully creamy.

→ Can I use precooked bacon?

Freshly cooked bacon is best for flavor and texture, but precooked bacon can be used if preferred.

→ How to add spice to the dish?

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

→ Is frozen diced potato an option?

Yes, frozen diced potatoes work well and can be added directly without thawing; adjust quantity accordingly.

→ What dishes pair well with these potatoes?

They complement BBQ pork chops, grilled bacon cheeseburgers, air-fried steak, and crock pot pork loin perfectly.

→ How should leftovers be stored?

Store in an airtight container refrigerated for up to 4-5 days. Reheat in short microwave intervals. Freezing is not recommended due to texture changes.