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Alright, let me tell you something — if you’ve never had Mississippi Mud Potatoes, you’re missing out on one of those dishes that just feels like home. It’s nothing fancy, just a big ol’ pan of potatoes baked up with cheese, bacon, and a creamy little something that makes every bite warm and comforting.
This isn’t the kind of recipe that’s gonna leave your kitchen looking like a tornado hit it. No special equipment, no weird steps — just good ingredients, mixed up and baked slow. I’ve made this for everything from Sunday dinner to backyard cookouts, and I’m telling you, there’s never a spoonful left.
Why You’ll Want to Keep This One Handy
Let’s just say, this isn’t one of those dishes that politely blends into the table. No ma’am—it demands a spot right next to the main course.
✔ Rich and Creamy – You’ve got mayo and cheddar cheese teaming up to coat those potatoes like velvet.
✔ Crispy Bacon Bits – Little smoky explosions in every bite.
✔ Zero Fuss – One bowl, one dish, and you’re off to the races.
✔ Make Ahead Champion – Mix it up in the morning, bake it when Aunt Carol finally shows up.
✔ Adaptable – Make it meatless, make it spicy, make it lighter… it still hits.
Nothing wild here—just a few key players you probably already have:
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6 cups diced potatoes – Russets if you like fluffy, Yukon Golds if you like creamy.
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1 cup shredded cheddar cheese – Fresh is best, but I’ve used bagged in a pinch.
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1 cup cooked and crumbled bacon – Thick-cut is my go-to.
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½ cup diced onion – Adds a tiny bit of sweetness.
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3 teaspoons minced garlic – Just enough to say “hello.”
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¾ cup mayonnaise – This is your creamy glue. Sub half with sour cream if you like a little tang.
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Salt & pepper – Enough to make the flavors pop.
Mississippi Mud Potatoes Recipe: How to Make It
1. Get Everything Ready
Peel and dice your potatoes. Chop your onion. Fry your bacon until it’s good and crisp (and try not to eat half of it standing over the stove—we’ve all been there). Shred that cheese and stir it all together in a big mixing bowl. Toss in the mayo and mix until it’s all nice and coated.
This is the part where it might not look amazing yet, but trust me—once that cheese melts and the mayo works its magic, you’ll see.
2. Preheat the Oven
Set it to 325°F. We’re not blasting it—slow and low gives the potatoes time to soak up every ounce of flavor.
3. Assemble
Grease a 9×13-inch baking dish, pour the whole glorious mixture in, and smooth it out. Cover it with foil. Pop it in the oven.
4. Bake
Let it do its thing for 1 ½ hours. You don’t even need to babysit it—just peek in once or twice to see if it needs a stir. When it starts looking golden and the edges get that crispy cheese thing going on? You’re there.
And hey—if it browns too fast, lay the foil back over. No big deal.
5. Cool and Serve
Let it rest for about 10 minutes. The cheese settles, and it’s way easier to serve. Plus, no one wants to burn their tongue diving in too early (ask my husband).
What It Goes With: Practically Everything
I’ve served this alongside ribs, burgers, roasted turkey, and even veggie trays when I’m trying to keep things “balanced.” It just works.
Try pairing it with:
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BBQ anything (brisket, ribs, chicken)
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Sandwiches and burgers
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Roasted meats at holiday dinners
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A big ol’ salad if you’re going meatless
Leftovers? Lucky You.
These potatoes reheat like a dream.
Store:
Pop ‘em in an airtight container in the fridge for up to 3 days.
Reheat:
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Oven – 325°F for 15 minutes.
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Microwave – 30 seconds at a time until hot.
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Air Fryer – 350°F for 5-7 minutes. That crispy edge? Chef’s kiss.
Freeze:
Yes, but they’re slightly less creamy after thawing. Just keep ‘em in a sealed container and use within 2 months.
Ways to Make It Your Own
Let’s be honest: the bones of this dish are strong. But you can absolutely mess with it:
Add Veggies:
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Broccoli, peas, bell peppers, spinach—whatever’s hanging around in your crisper.
Switch the Cheese:
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Monterey Jack, Colby, or even Pepper Jack for a kick.
Crank the Heat:
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Diced jalapeños, cayenne, or hot sauce will do the trick.
Go Lighter:
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Sub Greek yogurt or low-fat mayo to shave off some richness.
Get Crunchy:
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Top with breadcrumbs or crushed potato chips for the last 10-15 minutes of baking.
Most Asked Questions (Because People Always Ask)
Can I make it ahead?
Yep! Prep it up to 24 hours ahead, cover it, and bake when ready.
Frozen potatoes okay?
They’ll do in a pinch, but fresh gives you a better texture. Thaw and drain if frozen.
All sour cream instead of mayo?
Sure. It’ll be tangier and a little lighter.
How do I keep the potatoes from going mushy?
Don’t overbake. Cover with foil and check around the 1-hour mark.
Slow cooker option?
Yes ma’am. 4–6 hours on LOW or 2–3 on HIGH until tender.
Final Thoughts: Cozy, Cheesy, and Unapologetically Good
Listen—Mississippi Mud Potatoes aren’t winning any health awards. But they are winning hearts (and maybe a few marriage proposals). They’re rich, they’re cozy, and they’re the kind of food people remember.
So next time you’re wondering what to bring, or what to make on a chilly Sunday when you just want to stay in your slippers and feed your soul? Make this. Bring a big spoon. And maybe write your name on the dish—people will try to walk off with it.
Mississippi Mud Potatoes: A Rich and Cheesy Comfort Dish
Ingredients
- 6 cups potatoes peeled and diced
- 1 cup shredded cheddar cheese freshly shredded for better melting
- 3/4 cup mayonnaise
- 1 cup bacon cooked and crumbled
- 3 tsp minced garlic
- 1/2 cup chopped onion
Instructions
- Peel and dice 6 cups of potatoes into uniform pieces. Cook and crumble 1 cup of bacon. Shred 1 cup of cheddar cheese, finely chop 1/2 cup of onion, and mince 3 teaspoons of garlic.
- Preheat your oven to 325°F (163°C) to ensure even cooking and blending of flavors.
- In a large bowl, mix the diced potatoes, shredded cheddar cheese, crumbled bacon, minced garlic, and chopped onion. Stir in 3/4 cup of mayonnaise until the mixture is evenly coated.
- Lightly grease a 9×13-inch baking pan with butter or non-stick spray. Pour the potato mixture into the pan and spread evenly into a single layer.
- Place the baking pan in the preheated oven and bake for 1 1/2 hours. Stir gently halfway through if needed. The dish is done when the potatoes are tender, and the top is golden brown. Cover with foil if the top browns too quickly.
- Allow the dish to cool slightly before serving. Serve hot as a hearty side dish, paired with grilled meats, barbecues, or enjoy as a standalone meal.
