Mississippi mud potatoes are a deliciously indulgent Southern side dish, perfect for any comfort food lover.
This hearty recipe features layers of tender Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and a creamy mayonnaise dressing, all baked to golden perfection.
Topped with green onions and a hint of garlic salt, these potatoes are a crowd-pleaser that’s sure to be a hit at your next gathering.
Why You’ll Love These Mississippi Mud Potatoes
Super Easy Preparation: This recipe comes together in minutes with simple ingredients and straightforward steps.
Customizable Flavors: Easily adapt with your favorite cheese, meat, or veggie additions for a personalized spin on the classic.
Versatile Dish: Serve it as a side, appetizer, or even a main dish – these loaded potatoes work for any meal.
Ingredients
- Potatoes: The hearty base of this loaded casserole. Peeled, diced, and baked until tender, my top choice is Yukon Gold, but you can use Russets, too.
- Sharp Cheddar Cheese: Adds a bold, tangy flavor and gooey texture that makes this dish irresistible.
- Bacon: Crispy, salty bits of bacon take these potatoes to the next level.
- Mayonnaise: The secret ingredient that gives Mississippi mud potatoes their signature creaminess and zesty flavor.
- Green Onions: Thinly sliced green onions add a fresh, mild onion flavor that perfectly complements the richness of the other ingredients.
- Garlic Salt: A quick and easy way to season the potatoes with a savory, garlicky kick.
How to Make Mississippi Mud Potatoes
Baked to golden perfection, each bite of these spuds is a heavenly blend of textures and flavors that will have you coming back for more.
And it’s as easy to make as dice, mix, and bake!
1. PREP: Preheat the oven to 325°F (165°C) and grease a 9×13 inch baking dish.
2. MIX: In a large bowl, mix the potatoes with all of the ingredients until everything is well coated in the mayo.
3. BAKE: Pour the potato mixture into the prepared baking dish, spread it into an even layer, then bake for about 1 1/2 hours.
4. COOL: Remove from the oven and let cool for 5-10 minutes before serving warm. Enjoy!
Tips For the Best Mississippi Mud Potatoes
As easy as this dish is, I do have a few tips to keep in mind:
- Potato type. Use starchy potatoes like Yukon Golds or Russets for the creamiest texture that will soak up the flavors well.
- Bacon prep. Cook the bacon until crispy, then crumble or chop it into small pieces for the best texture and bacon flavor throughout.
- Cheese choice. Sharp cheddar provides a tangy, bold flavor that pairs perfectly with the bacon and potatoes. Grate it fresh for optimal taste and melting.
- Mayonnaise magic. The mayonnaise is essential for creaminess and flavor – don’t skip it! Use a good quality, real mayonnaise (not Miracle Whip).
- Green onion pop. The sliced green onions add a nice fresh element and mild onion flavor. Use both the white and green parts.
- Variations. Try different cheeses like pepper jack, gouda, or mozzarella. Add chopped bell peppers or jalapeños for some kick. Use turkey bacon for a lighter option.
- Serving suggestions. Serve as a hearty side dish with grilled steak, roasted chicken, meatloaf, or juicy pork chops.
How to Store
This is the ultimate side dish for any occasion – potlucks, holidays, or just a cozy dinner at home.
It’s rich, indulgent, and even stores well!
To Store: Transfer completely cooled leftovers to an airtight container and store in the fridge for 3-4 days.
To Freeze: Portion cold leftovers (from the fridge) into freezer bags or airtight containers and freeze for up to 1 month. Thaw in the fridge overnight.
To Reheat: Warm large portions in a 350°F oven, covered with foil, for 15-20 minutes or until heated through. Reheat portions in the microwave in 30-second intervals until hot.
More Southern Sides You’ll Love
Southern Potato Salad
Pimento Cheese
Cornbread Dressing
Baked Beans
Mississippi Mud Potatoes
10
servings10
minutes1
hour30
minutes460
kcalMississippi mud potatoes are a delicious Southern side dish featuring tender potatoes, crispy bacon, cheddar cheese, and a creamy mayonnaise dressing.
Ingredients
6-7 cups Yukon Gold potatoes, peeled and diced (about 5-6 potatoes)
16 ounces sharp cheddar cheese, grated
1 pound bacon, cooked and crumbled
1/2 cup green onions, thinly sliced
1 teaspoon garlic salt
1 cup mayonnaise
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix the diced potatoes, grated cheddar cheese, crumbled bacon, sliced green onions, and garlic salt until evenly combined.
- Add the mayonnaise and stir until all the ingredients are well coated. Then, pour the potato mixture into the prepared baking dish and spread it into an even layer.
- Bake for about 1 1/2 hours, or until the potatoes are tender when pierced with a fork and the top is golden brown.
- Remove from the oven and let cool for 5-10 minutes before serving warm. Garnish with additional sliced green onions and bacon if desired. Enjoy!
Notes
- Potato type. Use starchy potatoes like Yukon Golds or Russets for the creamiest texture that will soak up the flavors well.
- Bacon prep. Cook the bacon until crispy, then crumble or chop it into small pieces for the best texture and bacon flavor throughout.
Just asking … wouldn’t it be better to sprinkle the sliced onion greens on after the dish has been removed from the oven ?
Hi Richard!
As mentioned in the recipe, you can absolutely garnish with extra green onions if you like.
Adding them to the mix and cooking them mellows the sharp flavor and releases the aromatics into the dish, so you get a soft onion taste with every bite.
Also, cooking them will soften them up 🙂
Can I make this this the day before my party and heat it up the day of?
I wouldn’t bake it and reheat it, Laurie. However, you could assemble everything in the 9×13 dish and then wrap it in plastic and refrigerate it. The day of, set it out for about 30 minutes to warm up (while preheating the oven, say). Then, pop it in the oven (sans plastic wrap) and bake it according to the recipe.
I realize the baking time is long, so that won’t save you a ton of time. But I just don’t know how well the texture will hold up after baking/refrigerating/reheating.
Hi😃 could you use frozen diced potatoes?
Hi Cindi!
Yes, I think you could use frozen potatoes, but you’ll probably need to bake it for longer.
I suggest covering the dish with foil for the first hour, then baking uncovered for another 30-45 minutes.
It depends on the size of the potatoes and how solid they are.
Keep an eye on it after 1.5 hours and test the potatoes every 10 minutes or so 🙂
Any substitutions for the mayo?
Hey, Raquel!
So… for this recipe, I’ve always been told, “DON’T SKIP THE MAYO!” Like, that’s the number one rule for making it. Haha.
So, I can’t honestly say that I’ve ever substituted anything for it. For other recipes, I’ve often substituted Greek yogurt or sour cream for mayo. Though, again, I’m not sure how well either would work here.
My grandmother also swears that you can mix 3/4 cup Greek yogurt with 1/4 cup mustard to replace 1 cup of mayonnaise in ANY recipe.
If you try any of those, let me know how they work out. I’m curious to know if the “DON’T SKIP THE MAYO!” direction holds any weight.