These Mississippi Mud Potatoes are crispy on the edges, tender inside, and loaded with melty cheese, smoky bacon, and fresh garlic – the ultimate Southern potato casserole. Quick to prep and oven-baked, they're perfect for holiday dinners, potlucks, or weeknight family meals.
Nothing says comfort like a bacon and cheese filled potato bake. These Mississippi Mud Potatoes remind me of Sunday dinners at my grandma's, where the smell of cheesy, bacon-filled potatoes filled the kitchen. Quick to prep and oven-baked, they're perfect as a holiday potato side dish or for any gathering. For another crowd-pleasing option, try my Crispy Parmesan Potatoes!
Quick Look: Southern Mississippi Mud Potatoes
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 1 ½ hours
- 🕓 Total Time: 1 hour 40 minutes
- 👨👩👧👦 Servings: 8
- ⚡ Calories: 468 calories per serving (may vary)
- 🧀 Flavor Profile: Cheesy, savory, smoky
- 👍 Difficulty: Easy
- 🎉 Best For: Holiday potato side dish, family dinners, potlucks, or gatherings
Jump to:
- Quick Look: Southern Mississippi Mud Potatoes
- Why This Recipe Works
- Ingredient Notes
- Variations & Toppings
- How to Make Mississippi Mud Potato Casserole
- Serving Suggestions
- Holiday Spotlight: The Perfect Potato Side Dish
- Storing & Making-Ahead
- Mississippi Mud Potato Recipe FAQs
- More Potato Recipes You’ll Love
- Mississippi Mud Potatoes Recipe
Why This Recipe Works
- Make-Ahead Friendly: Prep up to 24 hours in advance for busy weeknights or holidays.
- Customizable: Swap cheeses, add extra bacon, or season to taste.
- Crowd-Favorite: Crispy edges + creamy, cheesy center everyone loves.
- Southern Comfort Classic: A nostalgic dish that feels like home.
We had far too many potatoes and was looking for something other than mashed potatoes to serve. One word…AMAZING!!
I also topped with some extra cheese and bacon before putting it in the oven. DELISH! This recipe is definitely a keeper!
Ingredient Notes
See printable recipe card below for exact ingredients and full directions.
- Potatoes: Peeled and diced. Yukon Gold gives a creamy texture, Russet or Idaho works too.
- Cheese: Sharp cheddar is classic; mix in Monterey Jack, Mozzarella, or Pepper Jack for more flavor
- Mayonnaise: Can be mixed half-and-half with sour cream for a tangy twist.
- Bacon: Regular works best; finely diced ham is a tasty alternative. Avoid thick-cut unless that's all you have.
- Garlic & Onion: Fresh minced garlic and chopped white onion give the best flavor.
Variations & Toppings
- Swap mayonnaise for Greek yogurt for a lighter dish.
- Add diced green onions, bell peppers, or mushrooms.
- Mix cheeses, add extra garlic, herbs, or diced ham.
- Top with sour cream, chives, parsley, jalapeños, ranch, or Southern Comeback Sauce.
- Game Day Twist: Swap cheddar for pepper jack and top with sliced jalapeños for a spicy kick. Serve alongside Smoked Chicken Wings or Mississippi Chicken Sliders for an easy game-day spread.
How to Make Mississippi Mud Potato Casserole
Step 1. Peel and dice potatoes, cook and crumble bacon, and mince garlic and chop onion.
Step 2. Grease a 9×13 baking pan with nonstick spray. In a large bowl, mix potatoes, cheese, bacon, garlic, onion, and mayonnaise (or Greek yogurt for a lighter option) until evenly coated.
Step 3. Pour mixture into the prepared pan. Bake at 325°F for 1½ hours, or until potatoes are tender and edges are slightly crispy.
Step 4. Remove from oven and enjoy as a cheesy, flavorful Southern potato casserole side dish.
Serving Suggestions
These Mississippi Mud Potatoes are the perfect holiday potato side dish for:
- Main Dishes: Mississippi Pot Roast, French Onion Pork Chops, or Melt in Your Mouth Chicken
- Brunch: serve with Tangy Fruit Salad, Spinach Mushroom Quiche, or Cinnamon Roll French Toast Casserole
- Holiday Feasts: Pair with Campbell’s Green Bean Casserole, Thanksgiving Jello, glazed ham, roasted turkey, or Old-Fashioned Stuffing.
Holiday Spotlight: The Perfect Potato Side Dish
These Mississippi Mud Potatoes are a reader favorite every Thanksgiving and Christmas. The crispy edges and cheesy bacon flavor make them the perfect complement to glazed ham, roasted turkey, or even prime rib. Prep them the day before, refrigerate overnight, and simply bake before serving for a stress-free holiday meal.
Storing & Making-Ahead
- Make-Ahead: Combine ingredients and store in the fridge up to 24 hours before baking.
- Refrigerator: Cool completely, then cover and store leftovers for up to 4 days.
- Freezing: Not recommended; texture may turn grainy.
- Reheating: Warm in the microwave in 30-second increments until heated through.
Mississippi Mud Potato Recipe FAQs
Yes! Substitute diced frozen hash browns for the fresh potatoes – no need to thaw first. Just bake until tender and golden brown.
Skip the bacon and add diced mushrooms or plant-based bacon for a meat-free twist that's just as flavorful!
It's best enjoyed fresh since the mayo base can separate when frozen, but leftovers keep up to 4 days refrigerated.
Yes! Layer the potatoes, cheese, bacon, and garlic in the slow cooker and cook on low for 3-4 hours until tender and melty, stirring halfway through.
More Potato Recipes You’ll Love
These Southern-Style Cheesy Potatoes are a creamy, cheesy casserole loaded with bacon – perfect as a holiday side dish, potluck favorite, or weeknight comfort food. Easy to prep, oven-baked, and endlessly customizable, they're sure to be a family favorite every time.
Did you love this recipe? If you make this recipe and love it, stop back, give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Mississippi Mud Potatoes Recipe
Video
Equipment
Ingredients
- 6 cups potatoes peeled and diced
- 1 cup cheddar cheese shredded
- ¾ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 cup bacon cooked and crumbled
- 3 teaspoon garlic minced
- ½ cup onion chopped
Instructions
- Preheat oven to 325°F. Grease a 9×13 baking pan with nonstick spray.
- In a large bowl, combine potatoes, cheese, bacon, garlic, onion, and mayonnaise (or Greek yogurt) until evenly coated.
- Pour mixture into prepared pan and bake for 1½ hours, until potatoes are tender and edges are slightly crispy.
- Serve warm with optional toppings like sour cream, chives, or parsley.
Notes
- Swap mayonnaise for Greek yogurt to lighten the dish.
- Mix cheeses or add extra garlic, herbs, or diced ham for a flavor twist.
- Top with chives, jalapeños, ranch, or Southern Comeback Sauce.
- Make-Ahead: Prep up to 24 hours before baking.
- Refrigerator: Store leftovers up to 4 days.
- Freezing: Not recommended; texture may turn grainy.
- Reheating: Microwave in 30-second increments until heated through.
Roland says
Are these gluten free?
Kristin Hayes says
Yes, just be sure to check the additional ingredients such as bacon and if you use pre-shredded cheese!
Kristin H. says
My family loves this for the Holidays! So easy to assemble and love making it the day before!
Jan says
This recipe was delicious
Kristin says
Yay!!! So glad you enjoyed!!!
Joanie says
This looks delish! I’m wondering if I could use a bag of frozen hash browns, the ones that are cubed? Would it change the baking
time? Thank you!
Kristin says
Great question! I haven’t tried that personally, but I don’t see why it wouldn’t work. As for the bake time, I would think it would need to decrease since the potatoes are a bit smaller diced. I would cut off about 10 minutes and watch it from there. Be sure to keep me posted if you try it and what you think!
Julie says
Do you cook for one hour or one and 1/2 hours? The directions state 1 and 1/2 but the cook time above the directions state 1 hour.
Kristin says
Depends on how big the potato pieces are. Mine take about 1 1/2 hours, but around the one hour mark, start checking them! Enjoy!
Sandy says
These potatoes are similar to augratin BUT easier and better r!
Kristin says
Soooo tasty! Glad to hear you enjoyed them too!
PJ says
We have a local summer restaurant in my town called “Mississippi Muds’ and thought they added this as a new item. I haven’t made these yet but they look amazing. Thank you for sharing.
Kristin says
Oh yum! Be sure to give them a try and enjoy! They are a favorite in my house for sure!
Christine says
can this be made ahead and frozen?
Kristin says
I don’t recommend freezing because the potatoes get watery once thawed, I have heard from other people that have tried it. Sorry about that!
Diane says
We had far too many potatoes and was looking for something other than mashed potatoes to serve. One word…AMAZING!!
I also topped with some extra cheese and bacon before putting it in the oven. DELISH! This recipe is definitely a keeper!
Kristin says
Yay!! Love hearing this! So glad you enjoyed!!
Phyllis says
What type of potato should I used
Kristin says
Any type works as long as its diced, however, I love using Russet potatoes in this recipe. I have also used yukon gold potatoes and its a great option too!
Lydia R says
I have not made this yet! The picture looks delicious. I am NOT a mayonnaise person so I am going to substitute Greek yogurt for the mayo! I will update the rating once I make it. Hope it turns out just as delicious as your picture.
Kristin says
Yay!! Can’t wait to hear what you think!! Enjoy!!
Martha says
Made these today for a church carry-in dinner. They were a hit!
Kristin says
Yay!! Love hearing this! Glad you all enjoyed!
Shelley says
Quick question
How much bacon for 1 cup cooked and crumbled?
Kristin says
I use about 1/2 lb of bacon! Sometimes, I add extra because my family loves it, but you are good with 1/2 lb
Kristin says
I plan on making these one day before. I won’t have an oven. Do you think they would reheat well in a crockpot?
Kristin says
Although I haven’t tried it, that should work great. The only thing that I can see going wrong is the cut potatoes may start discoloring once cut and prepared if not cooked right away.
Nancy Turner says
I just looked it up :
1 cup(8 ozs.)= 10 strips of raw bacon
Or
1/2 cup(4ozs.)= 5 strips of raw bacon
Kristin says
Great information! Thanks for sharing!
Elaine Hubbard says
Should I add salt and pepper?
Kristin says
You can for sure! Season to taste! Some people don’t need to add it, others do, its all based on what you prefer!
Teri C. says
For a faster meal use sliced canned potatoes. Just rinse them in a colander first. I have gone all my life and have never used canned potatoes until recently when I saw a video of a woman making au gratin/scalloped potato recipe….oh my it’s a game changer. Nobody will know if you don’t tell. I’ve even used whole potatoes, rinsed and dried and cut up to make fried potatoes. Try it.
Kristin says
Wow! What a great tip! Thanks for sharing!!