Mississippi Mud Potatoes
Hey friend! Let me tell you about the most incredible potato dish I’ve ever made. These Mississippi Mud Potatoes are my new go-to for every potluck and family dinner.
They’re creamy, cheesy, and packed with bacon. Think of the best loaded baked potato you’ve ever had, but baked into one giant, shareable pan of YUM!
Why You’ll LOVE Mississippi Mud Potatoes
This dish is the ultimate comfort food, combining all your favorite flavors in one easy bake. You will absolutely go nuts for it!
- Perfect Flavor Combo: Salty bacon, sharp cheddar, and creamy potatoes are a match made in heaven.
- Crazy Easy to Make: Just mix everything together and bake. It’s a total no-brainer!
- Feeds a Hungry Crowd: This is the perfect side dish for your big family gatherings.
- Always a Total Hit: I promise, this will be the first dish to disappear from the table.
If you love spuds, you have to try my Loaded Baked Potato Casserole or these incredible Roasted Garlic Mashed Potatoes next!
Ingredients You’ll Need
Grab these simple ingredients to create magic. Check the recipe card at the bottom for all the exact amounts.
- Yellow potatoes: They hold their shape perfectly and get so creamy.
- Small yellow onion: Diced small for little bursts of sweet flavor.
- Minced garlic: Because everything is better with garlic!
- Bacon: Cooked and crumbled for that salty, smoky crunch.
- Mayonnaise: This is the secret to making the potatoes super rich.
- Shredded cheddar cheese: For that glorious, melty, cheesy goodness.
- Onion powder and garlic powder: These boost all the flavors to the max.
- Salt and pepper: To make all the flavors pop just right.
- Green onions: Sliced thin for a fresh, colorful finish on top.
How to Make Mississippi Mud Potatoes
Let’s turn these simple ingredients into your new favorite side dish. It’s easier than you think!
Step 1: Prep Your Potatoes and Oven
First, preheat your oven to 350°F…. After peel and dice the yellow potatoes into small, bite-sized pieces. This helps them cook through perfectly.
Step 2: Mix Everything Together
In a huge bowl, mix the raw, diced potatoes with 1 diced yellow onion, 2 minced garlic cloves, 1 cup mayo, 2 cups cheese, and 1 cup cooked and crumbled bacon. After, add onion powder, garlic powder, salt, and pepper.
Step 3: Bake to Perfection
Spread this creamy mixture into your greased 9×13 baking dish. Cover the dish tightly with aluminum foil. Bake covered for 45 minutes. Then, remove the foil, top with another 1/2 cup cheese, and bake for 15 more minutes until golden.
Step 4: Finish and Serve
Take the dish out of the oven and let it sit for 5 minutes. This is the hardest part—waiting! Now, sprinkle those sliced green onions all over the top for that fresh, colorful finish.
Tips for the Best Mississippi Mud Potatoes
Follow these simple tricks to make sure your dish turns out perfectly every single time.
- Dice Potatoes Small: Cutting your raw potatoes into small, half-inch pieces is the secret. It helps them cook through evenly and get perfectly tender.
- Don’t Skip the Foil: That aluminum foil hat is NOT optional! It traps the steam, which is what magically cooks your raw potatoes into creamy perfection. Peek too early and you’ll let the steam out!
- Let it Rest: I know it’s hard to wait, but let the dish sit for 5 minutes after baking. This lets everything settle, so you get neat slices instead of a gooey mess.
- Taste Your Mix: Before you put it in the pan, taste the mixture. Does it need more pepper? A little more garlic? Now is the time to be the boss and make it yours!
- ·Get Creative with Toppings: Add a dollop of sour cream, more bacon, or even a dash of hot sauce right on top right before serving.
Variations and Substitutions
Make this recipe your own! Here are some easy swaps if you need them.
- Switch the Cheese: Try using pepper jack cheese if you want a little spicy kick.
- Bacon Swap: No bacon? Use diced ham for a different kind of salty flavor.
- Mayo Alternative: You can use plain Greek yogurt instead for a tangier taste.
- Add Some Green: Stir in some frozen peas or corn for a pop of color and sweetness.
Make-Ahead and Storage Tips
This is a fantastic dish to prepare ahead of time! Just mix everything together and keep it covered in your fridge for up to a full day before you need to bake it.
Leftovers will keep in the fridge for about 3 days. Reheat them in the microwave or oven until they are warm all the way through.
Recipe FAQs
What to serve with Mississippi Mud Potatoes?
They are fantastic with grilled chicken, steak, meatloaf, or even just a simple salad!
Can I use red potatoes instead?
Absolutely! Just leave the skins on for a bit more texture and color.
Do I have to peel the potatoes?
Nope! If you like the skins, leave them on for extra nutrients and texture.
Can I freeze this potato casserole?
I don’t recommend it. Mayonnaise-based dishes can separate and get watery when thawed.
Can I double this recipe for a bigger crowd?
Absolutely! Just use two baking dishes or a very large roasting pan and add a few extra minutes to the bake time.
Mississippi Mud Potatoes
Ingredients
- 4 pounds yellow potatoes like Yukon Gold, peeled and diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup mayonnaise
- 2 ½ cups shredded cheddar cheese divided
- 1 cup cooked and crumbled bacon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 green onions sliced
Instructions
- Preheat and prep: Preheat your oven to 350°F. Dice all potatoes into small, bite-sized pieces after peeling them.
- Mix ingredients: In a large bowl, combine all ingredients including the raw diced potatoes, but only use 2 cups of cheddar cheese. Save the rest for topping.
- Assemble and cover: Spread the mixture into a greased 9×13-inch baking dish. Cover the dish tightly with aluminum foil.
- Bake covered: Bake covered for 45 minutes. The foil will steam the potatoes and make them tender.
- Add cheese and finish: Remove the foil, top with the remaining ½ cup of cheese, and bake uncovered for 15 more minutes until the top is golden.
- Garnish and serve: Let it sit for 5 minutes before serving. Garnish with sliced green onions for a fresh pop of color and flavor.
Notes
- Dice the potatoes small so they cook through in the time given.
- The aluminum foil is key for trapping steam and cooking the raw potatoes.
- Leftovers reheat beautifully in the oven.
- For a lighter version, try using Greek yogurt.
- This dish can be assembled a day ahead!
