Easy Mississippi Mud Potatoes Recipe
Add Preferred SourceMississippi Mud Potatoes is everything you love about comfort food—cheesy, bacon-filled, and loaded with hearty potatoes. It’s a dish that comes together easily and hits all the right notes with minimal fuss. This recipe delivers big on flavor with simple ingredients you likely already have in your kitchen. The rich combination of crispy bacon, tender potatoes, and melted cheese makes it a go-to favorite any day of the week.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
I love how versatile cheesy Mississippi Mud Potatoes are. It’s the kind of dish that works for just about any gathering. Whether it’s Thanksgiving, Super Bowl Sunday, or a family reunion, this recipe is reliable, easy to prepare, and guaranteed to satisfy a crowd. It’s simple to make ahead or even freeze, giving you more time to enjoy the moment with your family and friends rather than being stuck in the kitchen.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mississippi Mud Potatoes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find these potatoes easy to make if you follow my simple steps!
Preheat the Oven
Start by preheating your oven to 180°C (350°F). Grease a 9×13-inch casserole dish to prevent the potatoes from sticking.
Prep the Ingredients
Start by peeling and dicing the potatoes into small cubes; russets or Yukon Gold are best as they are starchy potatoes. Cook the bacon until it’s crispy, then crumble it into bite-sized pieces. Grate the sharp cheddar cheese, and thinly slice the green onions.
Mix Everything Together
In a large bowl, toss the potatoes with ¾ of the cheese, crumbled bacon, garlic powder, and salt. Once mixed, add in the mayonnaise and stir until everything is evenly coated and creamy.
Feel free to throw in some vegetables if you’d like: mushrooms, bell peppers, or diced tomatoes.
Assemble in the Baking Dish
Transfer the potato mixture to the baking dish, spreading it out in an even layer. Sprinkle the remaining cheese on top for an extra cheesy finish.
Bake Until Golden
Pop the dish in the preheated oven at 350°F (180°C) and bake for approximately 90 minutes. You’ll know it’s ready when the potatoes are tender and the top is golden perfection and bubbling.
Garnish and Serve
Once baked, sprinkle the green onions over the top for a burst of color and fresh flavor. Let it cool for a few minutes before serving. Then dig in and enjoy your cheesy, bacon-packed potatoes!
Recipe Notes and Expert Tips
Here are some tips to make sure your Mississippi Mud Potatoes come out perfect every time:
- Best Cheese: Use freshly grated cheddar cheese instead of the pre-shredded variety. You can use different cheeses, such as mozzarella, gouda, Monterey jack, or Colby jack.
- Crispy Bacon: For the best texture, cook your bacon until it’s extra crispy. This adds a satisfying crunch to contrast with the soft potatoes. Once cooked, let it cool on paper towels before crumbling it to ensure any excess grease is absorbed.
- Potato Size: Dice the potatoes evenly so they cook at the same rate. Aim for about 1-inch cubes for ideal consistency.
- Mayonnaise Swap: If you prefer, you can swap the cup of mayonnaise for sour cream or Greek yogurt for a tangier, lighter flavor.
- Avoid Overmixing: When adding the mayonnaise to the potato mixture, be gentle to avoid breaking up the potatoes too much. Overmixing could lead to a mushy texture, which takes away from the dish’s intended chunky and hearty feel.
- Crispy Top: If you’re a fan of extra crispy toppings, you can broil the dish for the last 3-5 minutes of baking. Watch closely to avoid burning, and you’ll get a golden, bubbly cheese layer with a bit of crunch.
- Don’t Skip the Green Onions: Don’t skip the green onions! They add a fresh, bright note that balances out the richness of the cheese, bacon, and mayo. If you’re not a fan of onions, you could also sprinkle fresh parsley for a similar effect.
How to Store Leftover Mississippi Mud Potatoes
If you have leftovers, Mississippi Mud Potatoes can be stored in the fridge for up to 4 days in an airtight container.
For reheating, you can either use the microwave for convenience or place them in the oven at 180°C (350°F) for 15-20 minutes to maintain the crispy topping.
Good news—you can also freeze these potatoes! Allow the dish to cool completely before transferring it to a freezer-safe container.
When you’re ready to enjoy it again, thaw it in the fridge overnight, then reheat in the oven at 180°C (350°F) until warmed through.
Keep in mind that the texture might change slightly, but the flavors will still be delicious.
What to Serve With Mississippi Mud Potatoes
These rich, cheesy potatoes are the perfect side dish for grilled meats like steak, chicken, or pork chops. They also pair nicely with a crisp green salad or some roasted veggies for a complete meal.
More Easy Sides Recipes for You to Try at Home
I’ve got more delicious and easy side dish recipes you can make at home for quick, no-fuss meals that everyone will love.
- Honey Glazed Carrots
- Cheesy Potato Casserole
- Cornbread Casserole
- 7 Layer Salad
- Hot Honey Chicken Salad
Ingredients
- 7 cups potatoes peeled and diced
- 2 cups cheddar cheese grated
- 1 pound bacon cooked and crumbled
- 1 teaspoon garlic powder
- 1 cup mayonnaise
- ½ teaspoon salt
- ½ cup green onions thinly sliced
Instructions
- Preheat the oven to 180°C (350°F) and grease a 9×13-inch baking dish.
- In a large bowl, combine the diced potatoes, ¾ of the grated cheddar cheese, crumbled bacon, garlic powder, and salt. Stir everything until evenly mixed. Add the mayonnaise and continue to stir until the potatoes are fully coated.7 cups potatoes, 2 cups cheddar cheese, 1 pound bacon, 1 teaspoon garlic powder, 1 cup mayonnaise, ½ teaspoon salt
- Transfer the potato mixture to the prepared baking dish, spreading it out in an even layer. Top with the remaining cheese. Bake for about 1 hour and 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Once baked, remove the dish from the oven and sprinkle the green onions on top. Let it cool slightly before serving.½ cup green onions
Notes
- Best Cheese: Use freshly grated cheddar cheese instead of the pre-shredded variety. Pre-shredded cheese often contains anti-caking agents, which can prevent it from melting smoothly. Freshly grated cheese melts better, resulting in a creamier and richer dish.
- Crispy Bacon: For the best texture, cook your bacon until it’s extra crispy. This adds a satisfying crunch to contrast with the soft potatoes. Once cooked, let it cool on paper towels before crumbling it to ensure any excess grease is absorbed.
- Potato Size: Dice the potatoes evenly so they cook at the same rate. Aim for about 1-inch cubes for ideal consistency.
- Mayonnaise Swap: If you prefer, you can swap the mayo for sour cream or Greek yogurt for a tangier, lighter flavor.
- Avoid Overmixing: When adding the mayonnaise to the potato mixture, be gentle to avoid breaking up the potatoes too much. Overmixing could lead to a mushy texture, which takes away from the dish’s intended chunky and hearty feel.
- Crispy Top: If you’re a fan of extra crispy toppings, you can broil the dish for the last 3-5 minutes of baking. Watch closely to avoid burning, and you’ll get a golden, bubbly cheese layer with a bit of crunch.
- Don’t Skip the Green Onions: Don’t skip the green onions! They add a fresh, bright note that balances out the richness of the cheese, bacon, and mayo. If you’re not a fan of onions, you could also sprinkle fresh parsley for a similar effect.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
