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.
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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.
Tom says
I wish you would include nutritional values.
Kristin says
Sorry about that! I just updated the recipe card to include that information! Enjoy!
Mary says
Did you use mild or sharp cheddar cheese?
Kristin says
I typically use mild, but either works!
Elizabeth Marx says
It is 2020 – the really awkward year and here I am making this. I’ve combined all and put it in my croc pot on slow. I will let you know how it comes out. The aroma of this food is absolutely fantastic!
Kristin says
Haha, I hope you enjoy! I haven’t done this in a slow cooker, so I am curious to hear how it turns out!
Jessica says
Do you know how many servings the Mississippi Mud Potatoes makes? Making these to feed a crowd of about 30 and wondering if I need to add to the recipe to make enough
Kristin says
I would say this recipe feeds about 12-15 servings. Depends on how much each person takes though. My suggestion for 30 people would be to double the recipe! Hope you enjoy!
Delora Schmidt says
Can you freeze this without the potatoes turning brown? I didn’t know since it’s covered in the cheese sauce.
Kristin says
Hmmm, I haven’t tried, however, I don’t know how that would work uncooked. If they are cooked, yes, they should freeze perfectly! If trying to freeze before cooking, I wouldn’t recommend that just in case it leads to dark coloring or too much additional liquid.
Dawn Deville says
Has anyone tried this in an Instant Pot? I’d love to have your recipe ideas.
Kristin says
Oooo, I haven’t tried that but bet it would be great! Not sure on the adaptions, but maybe I will give that a try soon!
Molly says
Can you refrigerate for a day before cooking?
Kristin says
I don’t see why not, however, the potatoes may brown a bit since they are peeled. It won’t affect the taste any, but perhaps appearance!
George Tompkins says
I’m going to make these today & I was thinking of sprinkling in a little of the hidden valley dip mix x in with it , has anyone tried this & what’s your thoughts ? Thanks George
Kristin says
That’s a great idea! We have an all-purpose seasoning we add to these when in the mood and its always a tasty addition. You can’t go wrong! Enjoy!
Margaret hudson says
I’m going to make this neek wee one day for supper
Kristin says
Hope you enjoy these!!!
Heather says
I am trying this tonight! It looks so yummy! I hope it turns out! Thanks for sharing.
Kristin says
Yea! Hope you enjoyed it!
Susan Dixon says
Can you leave peel on? I like to use white potatoes, they have a softer skin
Patti says
Should these be covered while baking?
Kristin says
Nope, no need to cover!
Dee says
How many people does this feed?Also I have a very similar recipe that uses cauliflower instead,only you do half mayo/half sour cream mixture and everyone goes crazy over it.No one can believe it is a vegetable dish.Its called “Loaded Cauliflower”.
Kristin says
This feeds about 8, sometimes more depending on portions taken! The cauliflower recipe sounds delicious, I will have to try that sometime!
Tim says
Whatcan I sub for the mayonnaise???
Kristin says
Sour cream works great! I have also heard Greek yogurt (plain) is a good substitution as well!!
Rosa Franklin says
I really wanna try this yummy
Kristin says
You’ll love these, they are quite tasty!
yolanda rome says
i will makethis recipe today and post it on my facebook page.
Kristin says
Oh yum! How did it turn out??