I first learned how to make Mississippi Mud Potatoes from my sister-in-law, Paula, nearly 35 years ago on a damp Sunday afternoon in Arkansas. We were preparing for one of those sprawling family potlucks, the kind where you need two folding tables just to hold the side dishes.
Paula, who never followed a recipe the same way twice, chopped potatoes with the confidence of someone who knew their way around a cast iron skillet. The name “Mississippi Mud Potatoes” made me smile. I asked her where it came from. She shrugged and said, “Because it’s messy, cheesy, and absolutely not fancy.” That sounded about right.
I’ve made it so many times since at church suppers, backyard cookouts, and more recently, quiet dinners for one with enough leftovers to last days. Every time I take that first creamy, bacon-filled bite, I remember her worn mixing bowl, the smell of garlic on her hands, and the sound of laughter from the living room.
These days, I’ve made a few small changes for flavor and convenience, but the spirit of the dish remains untouched. It’s hearty. It’s humble. And it’s the kind of dish that doesn’t require perfection, just a hot oven, a good stir, and a little patience.
Short Description
Mississippi Mud Potatoes is a rich, cheesy, bacon-loaded baked potato casserole that’s creamy, comforting, and packed with bold flavor. Perfect as a crowd-pleasing side or a hearty main dish.
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 dish
- Mixing spoon or spatula
- Cutting board and knife
- Skillet (for cooking bacon and softening onions, if desired)
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 325°F and lightly grease a 9×13-inch baking dish with butter or nonstick spray. Don’t skip this—these potatoes like to cling to the pan.
Step 2: Prep the Ingredients
Dice your Russet potatoes into bite-sized cubes. They don’t have to be perfect, but try to keep them similar in size so they cook evenly.
Step 3: Combine Everything
In your prepared baking dish, add the diced potatoes, shredded cheddar, crumbled bacon, chopped onion, and minced garlic. Spoon in the full cup of mayonnaise.
Step 4: Mix Thoroughly
Use a large spoon or spatula to stir everything together until the potatoes are well coated with mayo and cheese. Make sure the ingredients are evenly distributed, it helps prevent dry bites.
Step 5: Bake Low and Slow
Place the dish uncovered in the oven. Bake for 1 hour and 30 minutes. You’re looking for tender potatoes and a golden, bubbling top. If you notice the top browning too quickly, loosely cover with foil in the last 20 minutes.
Step 6: Rest and Serve
Remove from oven and let it rest for 5 to 10 minutes. This helps it firm up a bit and gives the flavors a chance to settle. Serve hot.
Why You’ll Love This Recipe
Cheesy & Creamy: Every bite is packed with gooey cheddar and silky mayo, hugging each piece of potato.
Easy to Make: No pre-boiling, no layers, just mix and bake.
Perfect for a Crowd: Serves 8–10 easily and scales up well for larger gatherings.
Versatile: Serve it as a hearty side or a comforting main course.
Budget-Friendly: Uses simple, accessible ingredients with big payoff in flavor.
Mistakes to Avoid & Solutions
Undercooked Potatoes
Solution: Make sure you dice the potatoes small and bake for the full 90 minutes. If they’re still firm, cover and bake for another 10–15 minutes.
Greasy Texture
Solution: Drain the bacon on paper towels before crumbling. Use full-fat mayo, but not extra—1 cup is just right.
Uneven Mixing
Solution: Mix directly in the baking dish using a wide spoon or even your hands (with gloves) to ensure everything gets coated.
Dry Edges
Solution: Don’t skimp on the mayo. And if the edges start drying out, stir gently halfway through baking or cover loosely.
Too Salty
Solution: The bacon and cheese already bring plenty of salt. Avoid adding more unless absolutely needed after tasting.
Serving and Pairing Suggestions
Best as a Side Dish for grilled meats, barbecue chicken, or meatloaf.
Serve as a Main Course with a green salad or roasted veggies on the side.
Drink Pairings: Sweet tea, a chilled light beer, or sparkling water with lemon.
Serving Style: Great for buffet-style gatherings, family dinners, or even potlucks. Use a large spoon for scooping—this isn’t a fussy dish.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge.
Reheat in Oven: Cover with foil and bake at 350°F for 20 minutes until heated through.
Microwave: Reheat single servings in 1-minute intervals, stirring in between to distribute heat.
FAQs
1. Can I make this ahead of time?
Yes. Assemble everything the night before, cover tightly, and refrigerate. Bake just before serving.
2. What kind of potatoes work best?
Russet potatoes are ideal, they bake up soft inside and hold their shape well.
3. Can I use sour cream instead of mayo?
You can substitute up to half the mayo with sour cream for a tangier flavor, but full mayo gives the creamiest result.
4. Is this dish gluten-free?
Yes, as long as your bacon and mayo are certified gluten-free, you’re good to go.
5. How can I make it vegetarian?
Skip the bacon and add sautéed mushrooms or smoked paprika for a similar smoky depth.
Tips & Tricks
Let the bacon cool before crumbling, it’ll be much easier and less greasy.
Add a pinch of smoked paprika or cayenne for a little heat.
Don’t peel the potatoes if you like a rustic texture and more fiber.
For extra crisp on top, broil for 2–3 minutes at the end but watch it closely!
If you’re feeding picky eaters, mix in a handful of frozen peas or corn for color and sweetness.
Recipe Variations
1. Loaded Ranch Version
Swap mayonnaise for ¾ cup ranch dressing and ¼ cup sour cream. Stir in chopped scallions before baking. Flavor profile: herby, tangy, and creamy.
2. Spicy Cajun Twist
Add 1 tsp Cajun seasoning and a pinch of cayenne to the mix. Use pepper jack cheese instead of cheddar. Flavor profile: spicy, bold, with a Southern kick.
3. Broccoli & Bacon Bake
Add 1 cup of blanched chopped broccoli along with the other ingredients. Great way to sneak in some greens. Flavor profile: smoky and earthy with added texture.
4. Vegetarian Sweet Potato Version
Replace Russet potatoes with peeled and cubed sweet potatoes. Omit bacon and add ½ tsp smoked paprika. Flavor profile: sweet, smoky, and savory.
5. Breakfast Casserole
Crack 4 eggs into the mixture before baking, and serve with hot sauce. Flavor profile: rich, savory, perfect for brunch.
Final Thoughts
I’ve made hundreds of casseroles in my life, but Mississippi Mud Potatoes always feel like a hug on a plate. It’s a dish that doesn’t care about precision, only comfort. When I make it now, I still use the same worn wooden spoon Paula handed me back in the ’80s, and somehow it always stirs up more than just potatoes. It brings memories of church bells, vinyl tablecloths, cousins sneaking bites before dinner, and stories swapped between bites.
Cooking this dish reminds me that food doesn’t need to be fancy to be memorable. It just needs heart. And maybe a whole lot of cheese. If you’ve got a free Sunday, a hot oven, and a little time to spare, give this recipe a try. It might just earn a permanent spot in your family’s rotation too.
Mississippi Mud Potatoes
Print ThisIngredients
- 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
Step 1: Preheat Oven
Preheat to 325°F and lightly grease a 9×13-inch baking dish.
Step 2: Dice Potatoes
Cut Russet potatoes into bite-sized cubes, keeping them uniform for even cooking.
Step 3: Combine Ingredients
Add potatoes, cheddar, bacon, onion, garlic, and mayonnaise to the dish.
Step 4: Mix Well
Stir until everything is evenly coated and distributed.
Step 5: Bake
Bake uncovered for 1 hour 30 minutes until potatoes are tender and top is golden. Cover loosely with foil if browning too fast.
Step 6: Rest and Serve
Let sit for 5–10 minutes before serving warm.
