We had neighbors over for dinner last Saturday, and I wasn’t planning anything fancy, just one of those relaxed backyard nights where everyone shows up hungry and barefoot, bringing a side dish or a drink. I wanted to make something comforting, filling, and impossible not to love.
Something you could plop down in the middle of the table and watch disappear. That’s exactly how these Mississippi Mud Potatoes ended up being the star of the night.
I first came across this recipe years ago in an old church cookbook I found at a thrift store. The name caught my eye—it sounded indulgent, messy, and Southern in the best way. And trust me, once you make it, you’ll see that it lives up to the name. Crispy bacon, gooey cheddar, creamy mayo, sweet roasted onions, and hearty potatoes all baked into a bubbling, golden pan of pure comfort.
I’ve tweaked it here and there since that first time, and it’s now one of my go-to recipes when I want something that feels like a big warm hug. My kids practically fight over the crispy corners, and my husband insists on sneaking extra helpings “just to make sure it’s cooked all the way through.”
Short Description
Mississippi Mud Potatoes are a rich, cheesy, bacon-loaded baked potato casserole that’s hearty enough to serve as a main or a side. Comfort food at its finest.
Key Ingredients
- 6 to 8 large Russet potatoes, diced
- 2 cups shredded cheddar cheese
- 8 slices bacon, cooked until crispy and crumbled
- 1 cup full-fat mayonnaise
- 3 cloves garlic, minced
- 1 medium onion, chopped
Tools Needed
- 9×13-inch baking pan
- Sharp knife and cutting board
- Skillet or microwave for bacon
- Mixing spoon or spatula
- Aluminum foil (optional for easier cleanup)
Cooking Instructions
Step 1: Prep the Oven
Preheat your oven to 325°F. Lightly grease a 9×13-inch baking pan with cooking spray or a little oil.
Step 2: Mix Everything Together
In the prepared pan, add diced potatoes, cheddar cheese, crumbled bacon, chopped onion, and minced garlic. Pour the mayonnaise over the top and mix until all ingredients are fully coated. It should look messy, that’s part of the charm!
Step 3: Bake Until Golden
Place the pan in the oven and bake uncovered for 1 hour and 30 minutes. You’ll know it’s done when the top is bubbly and golden brown and a fork slides easily into the potatoes.
Step 4: Let It Rest
Remove from the oven and let the casserole rest for 5 to 10 minutes before serving. This helps it firm up slightly and makes it easier to scoop.
Why You’ll Love This Recipe
Flavor Explosion: Creamy, cheesy, smoky, garlicky, and loaded with crispy bacon, what more could you want?
One Pan Wonder: Everything comes together in a single baking dish, making cleanup a breeze.
Crowd Favorite: Perfect for potlucks, BBQs, or weeknight dinners with family.
Hearty and Satisfying: Makes a complete meal or the ultimate side for grilled meats.
Make-Ahead Friendly: Prep the night before and pop it in the oven when you’re ready to bake.
Mistakes to Avoid & Solutions
Undercooked Potatoes: Dice potatoes small and evenly. Large chunks won’t soften properly in time.
Solution: Aim for ½ to ¾ inch cubes and stir halfway through baking if needed.
Too Greasy: Using pre-cooked bacon helps control the grease level.
Solution: Drain bacon well before adding, or use paper towels to soak up excess.
Dry or Burned Edges: The mayo keeps things creamy, but edges can crisp up too much.
Solution: Lightly cover with foil halfway through baking if the top gets too brown.
Garlic Burnt or Bitter: Don’t use raw garlic on top.
Solution: Mix it well into the casserole so it softens as it bakes.
Soggy Bottom: Too much moisture can gather at the bottom.
Solution: Pat potatoes dry before mixing if they seem wet after chopping.
Serving and Pairing Suggestions
Serve warm as a main dish with a simple green salad or roasted veggies.
Make it a side dish for grilled chicken, steak, burgers, or BBQ ribs.
Great for potlucks, cookouts, and holiday dinners.
Plate individually or serve family-style in the center of the table.
Pair with drinks like iced tea, light beer, or sparkling water with lemon.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze portions tightly wrapped in foil, then placed in freezer bags (best within 1 month).
Reheat in the oven at 350°F for 15–20 minutes, or until hot and bubbly.
Microwave for 1–2 minutes per portion, covered with a damp paper towel to prevent drying out.
For best texture, avoid reheating more than once.
FAQs
1. Can I make this ahead of time?
Yes! You can assemble it fully, cover tightly, and refrigerate up to 24 hours before baking.
2. Can I use pre-cooked potatoes?
It’s not ideal, they can get mushy. Raw diced potatoes bake up with better texture.
3. Can I substitute the mayo?
You can try sour cream or a mayo-sour cream mix, but full-fat mayo gives the creamiest result.
4. Can I add other vegetables?
Absolutely. Chopped bell peppers or mushrooms work well, just keep the mix dry to avoid sogginess.
5. Is this gluten-free?
Yes, all ingredients are naturally gluten-free, just double-check your bacon and mayo to be sure.
Tips & Tricks
Use thick-cut bacon for more flavor and better texture.
Line your pan with foil or parchment for easier cleanup.
Don’t skip the resting time, it makes the texture perfect.
Try smoked cheddar for an extra layer of flavor.
Taste your mix before baking if you want to adjust seasoning, just grab a bite of bacon and cheese together!
Recipe Variations
1. Loaded Ranch Style
Swap mayo with ½ cup ranch + ½ cup sour cream
Add chopped green onions
Use a cheddar-jack cheese blend
2. Spicy Mud Potatoes
Add 1 diced jalapeño
Use pepper jack cheese
Sprinkle with crushed red pepper before baking
3. Veggie Lover’s Version
Add 1 cup diced mushrooms and 1 zucchini, diced
Use olive oil instead of bacon
Swap cheddar for mozzarella
4. BBQ Twist
Mix ¼ cup BBQ sauce into the mayo
Use smoked gouda instead of cheddar
Top with a few extra bacon crumbles and green onions before serving
Final Thoughts
This Mississippi Mud Potatoes recipe has made its way into our family’s regular rotation for good reason. It’s indulgent but familiar, impressive without being fussy, and just downright delicious. The smell alone brings everyone to the kitchen before I can even set the table. I love that it’s made from simple pantry staples but feels special every time.
It’s the kind of dish that makes people ask for seconds and the recipe. And honestly, I enjoy every part of making it, from crisping up the bacon to seeing the cheese bubble in the oven. If you give it a try, I hope it becomes as loved in your house as it is in ours.
This is what real, happy food looks like on a busy weeknight or a lazy weekend. The kind you want to eat in comfy clothes, barefoot in your kitchen, with your favorite people around.
Chessy Mississippi Mud Potatoes
Ingredients
- 6 to 8 large Russet potatoes diced
- 2 cups shredded cheddar cheese
- 8 slices bacon cooked until crispy and crumbled
- 1 cup full-fat mayonnaise
- 3 cloves garlic minced
- 1 medium onion chopped
Instructions
- Set your oven to 325°F. Lightly grease a 9×13-inch baking dish with oil or cooking spray.
- Add diced potatoes, cheese, bacon, onion, and garlic to the pan. Pour mayonnaise on top and mix everything well. It’ll look a bit messy—don’t worry!
- Bake uncovered for 1 hour and 30 minutes. It’s ready when the top is golden and bubbly, and the potatoes are tender.
- Take it out and let it rest for 5–10 minutes before serving. This helps it set and makes scooping easier.
