Mississippi Mud Potatoes Recipe

Name: Mississippi Mud Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 2 1/2 cups diced potatoes; 3/4 cup shredded cheddar cheese; 1/2 cup crumbled cooked bacon; 1/2 cup diced onion; 1/3 cup mayonnaise; 2 garlic cloves, pressed; salt and freshly ground black pepper to taste; 1/4 cup chopped green onions

Cook Time: 90 minutes

This comforting potato bake combines the rich flavors of cheddar cheese, crispy bacon, and creamy mayonnaise, baked to perfection. It makes for an excellent side dish or a savory main course. Let's dive into the recipe!

Ingredients (4 Servings)

2 1/2 cups diced potatoes
3/4 cup shredded Cheddar cheese
1/2 cup crumbled cooked bacon
1/2 cup diced onion
1/3 cup mayonnaise
2 garlic cloves, pressed
Salt and freshly ground black pepper to taste
1/4 cup chopped green onions

Directions

Step 1: Preheat your oven to 325F (165C). Lightly spray an 8x8-inch baking dish with nonstick cooking spray. Set the dish aside.

Step 2: In a large mixing bowl, combine the diced potatoes, shredded Cheddar cheese, crumbled bacon, diced onion, mayonnaise, pressed garlic, salt, and pepper. Stir the ingredients well until everything is evenly coated.

Step 3: Transfer the potato mixture into the prepared baking dish. Spread it out evenly.

Step 4: Bake the dish in the preheated oven for about 1 1/2 hours, or until the potatoes are fork-tender and cooked through.

Step 5: Once done, remove the baking dish from the oven and top with freshly chopped green onions for a burst of color and flavor.

Step 6: Serve hot and enjoy the cheesy, savory goodness!

Editors Tips

The easiest way to cook a small amount of bacon is in the microwave. Simply place the bacon on a paper towel-lined plate and microwave it until crispy, about 1-2 minutes per slice depending on your microwave's power.

Nutrition Facts (per serving)

Calories: 369
Total Fat: 24g (31% Daily Value)
Saturated Fat: 7g (37% Daily Value)
Cholesterol: 38mg (13% Daily Value)
Sodium: 508mg (22% Daily Value)
Total Carbohydrate: 27g (10% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 3g
Protein: 12g (23% Daily Value)
Vitamin C: 13mg (15% Daily Value)
Calcium: 182mg (14% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 696mg (15% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.

Mississippi Mud Potatoes, a hearty and delicious casserole, is a twist on the beloved loaded baked potato, combining crispy bacon, creamy mayonnaise, and sharp cheddar cheese with tender potatoes. This dish has become a staple in Southern American cooking and offers a delicious blend of flavors that resonate with the rich culinary traditions of the region.

Origin and History

The origins of Mississippi Mud Potatoes are not entirely clear, but the name "Mississippi Mud" is a nod to the famous "Mississippi Mud Pie"a dessert made with chocolate and marshmallow. However, this savory dish is a complete departure from the sweetness of its dessert namesake. Like many Southern recipes, Mississippi Mud Potatoes are thought to be born from a blend of practicality and indulgence, showcasing the region's love for hearty, comforting foods that can be easily prepared and served for large family gatherings.

Regional Features

As a dish rooted in Southern cuisine, Mississippi Mud Potatoes exemplify the regional love for loaded potatoes. This casserole-style dish is a common sight in Southern kitchens and is typically served as a side with meats like roast pork, chicken, or barbecue. The use of mayonnaise, cheese, and bacon reflects a broader Southern tradition of using rich, creamy ingredients to elevate the flavors of simple vegetables. Potatoes, a Southern pantry staple, serve as the perfect vehicle for these indulgent toppings, making the dish both comforting and filling.

How It Differs from Similar Dishes

Mississippi Mud Potatoes might remind you of a loaded baked potato, but the main difference lies in its preparation and the texture. While a traditional loaded baked potato is typically cooked whole, then topped with cheese, bacon, and sour cream, Mississippi Mud Potatoes are diced, mixed with these ingredients, and baked together as a casserole. This results in a softer, creamier dish with more integrated flavors, as opposed to the chunkier, more distinct layers found in a traditional baked potato.

Where Its Typically Served

Mississippi Mud Potatoes are most commonly served at family gatherings, barbecues, and potluck dinners. Their hearty nature makes them a great side dish for roasted meats, grilled steaks, and even fried chicken. They are also a popular choice during holidays like Thanksgiving or Christmas when large, satisfying meals are needed to feed a crowd. Given their comforting, rich nature, this dish is most at home in casual, family-oriented settings.

Interesting Facts

Although the name "Mississippi Mud Potatoes" evokes images of the Mississippi River, theres no direct link between the dish and the river's famous mud or the state of Mississippi. The name likely just adds a touch of Southern charm.
The dish is a great way to use up leftover potatoes and bacon, making it both practical and delicious.
Many variations of this dish exist, with people swapping ingredients like sour cream for mayonnaise or adding spices for a little heat. This makes Mississippi Mud Potatoes a versatile and adaptable recipe that can cater to various tastes.

FAQ about Mississippi Mud Potatoes Recipe

Yes, you can use frozen diced potatoes like hash browns. Just make sure to thaw and drain them properly before using, or the casserole may become too watery.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through.

Yes, you can assemble the casserole ahead of time, cover it with foil, and refrigerate it for up to 24 hours. When ready to cook, bake as instructed, but you may need to add a few extra minutes to the baking time.

While it’s not ideal to freeze this dish due to the mayonnaise and potatoes’ texture, it can be frozen. Make sure to cool it completely, then wrap it tightly with plastic wrap and foil. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) for 20-30 minutes.

You can reduce the richness by using a lighter mayonnaise or substituting sour cream for some or all of the mayo. You may also opt for reduced-fat cheese or reduce the amount of bacon used.

You can substitute mayonnaise with sour cream or Greek yogurt for a tangier taste and lighter texture. Some people also use ranch dressing for a different flavor profile.

The grease may come from the bacon or cheese. To reduce this, make sure the bacon is well-drained and not too fatty. Also, consider using a cheese that melts smoothly and doesn’t separate.

Yes, you can make the dish vegetarian by omitting the bacon and using a plant-based cheese substitute. You can also add extra vegetables like bell peppers, mushrooms, or spinach for flavor.

If you use a larger baking dish, the potatoes may cook faster, so check for doneness after about 1 hour. If using a smaller dish, it might take slightly longer for the potatoes to cook through.

To get crispier potatoes, you can broil the dish for the last 5-10 minutes of cooking, keeping a close eye on it to avoid burning. Alternatively, use pre-cooked, crispy hash browns.

Comments

TrendyUdon2999

10/06/2025 01:52:54 PM

Ya know, we all share recipes here. People should literally stop being so mean! I'm a fantastic cook! I look here for inspiration. I am sure everyone else here does. I've been making this for years. We all have our tweaks. You'd know that if you know how to cook. Don't knock recipes. Why come here then? Be lucky someone took the time to post. LOVE THIS RECIPE

SpiffyCocoa7156

11/08/2024 06:11:49 PM

First of all, the name is just wrong. Mississippi Mud is a pie with chocolate, cream and booze. At first read, it kind of made me nauseous. That said, it was great for a casserole side with roast pork. Two things I changed on instinct, one out of necessity. 1. I lined my baking dish with parchment paper brushed lightly with olive oil. 2. I used frozen diced potatoes (that are packaged as southern style hash browns) because I do not have the patience to dice potatoes anymore unless I really want the skins. 3. Out of necessity, I was flat out of Mayonnaise. So casting about in the fridge for what I had that might sub, I found sour cream left from a riot of nachos last week. It wasn't perfect, but passable. Next time, I'll make sure I have all my proper ingredients! LOL

QuirkyTart6989

11/21/2024 09:18:40 PM

I agree that the name is wrong. I would be more descriptive and called it something like "Loaded Potato Casserole." Second, I haven't made it, but am wondering how the frozen diced potatoes worked out. Sounds a lot easier.

Lillian Anderson

06/07/2025 11:22:35 PM

The second time I made this, I used one-third cup sour cream and half that of mayo, and I used bacon bits from the salad section of the grocery store. I also threw in more green onions. I baked the casserole at 350 degrees for about an hour. The potatoes were delicious! I will be making this frequently.

mm

12/06/2024 05:09:04 PM

Microwave the potatoes till almost donethen slice, you'll save an hour of cooking time.

ClassyPrune1505

11/25/2024 09:19:49 PM

This was a great recipe! I doubled the recipe and added about a 1/2 cup of sour cream to the recipe. I have made this before. I didn't change a thing. This time I decided to change it up a bit.

windydayz

08/30/2025 04:45:18 AM

I made this tonight for dinner. Had over easy eggs & toast. Delicious!! Ok. I made 2 pans. The first as written. Except I didn't have any frozen hash browns. I peeled & diced. Put them in a bowl with water and nuked them spuds for 10 min. Drained, towel dried, then followed the recipe. The 2nd dish, I used sausage. I also diced up hatch chilis & used pepper jack cheese. Omg!! So good. Will definitely make again. Thank you Yolanda for this awesome recipe.

simmies

11/23/2024 04:55:58 PM

It was easy to put together. I think nuking the bacon is a good idea. Really tasty dish.

TackyTuna2242

08/24/2025 02:30:47 PM

We didn't add the cheese or bacon until the 1 hour mark. For the cheese we used 1/2 pepper jack and 1/2 cheddar, also added Tabasco and more onions at this point for more crunch. For the last 20 minutes we turned oven up to 350. I was good but the potatoes got a little mushy, but that's what baked potatoes are supposed to be. I'll make it again but next time crisp up the bacon separately and chop and sprinkle over at the end.

Cindy Nelms

08/21/2025 01:39:39 PM

We loved this, if you find it greasy it could be the cheese. Older cheddars do not melt well and will separate. I have a cheese soup that the wrong cheese will ruin.

Beth

08/02/2025 01:01:05 AM

I made with organic small red summer potatoes purchased from the farmers market. A huge hit! Will make again!

E

08/30/2025 11:06:28 PM

It was okay, but very rich. I could only eat a couple of forkfuls. And I didn't add the bacon to make it greasy. I agree with everyone about the mayo.

Sue

08/26/2025 02:42:32 PM

It was a bit greasy for me but my husband loved it. Next time I will cook the bacon longer to get more of the grease out and dry it with paper towels better.

Mary

08/23/2025 01:21:46 AM

None

Martha

08/05/2025 09:07:41 PM

As others have mentioned, this was very greasy. And yes, the bacon was cooked when I added it in. I wonder if the brand/type of mayo makes a difference? I used Duke’s. The taste was good, but had to blot with parchment paper and paper towels to get rid of excess grease. Also, I grated the cheese from block of medium sharp cheddar cheese, didn’t use the already shredded cheese.

Jan Mowbray

08/02/2025 11:49:59 PM

THis is a really good recipe. We didn't find it greasy at all. In fact, I wondered if some people were putting the bacon in the dish raw. To those who say THIS isn't Mississippi Mud Potatoes - there are many recipes on the internet using the same name and they're basically all the same, so let's not knock a recipe name, or the way it's made. Every recipe comes down to how WE make it our own, how WE accommodate family likes and dislikes. Thank you to the poster of the Mississippi Mud Potatoes recipe. We loved it.

Robert Davis

04/02/2025 06:20:37 PM

Bro, this recipe just flexed on all others.

SappyYeast7500

03/29/2025 11:55:25 PM

Great recipe, I make it a lot my new favorite, I use it for breakfast with scrambled eggs also ! Yummy

Kashmir

01/04/2025 04:56:03 AM

I made this, trying others suggestions to sub sour cream for the mayo. Not sure if it would have been any better with mayo, but it definitely didn't taste right with sour cream. It wasn't bad, just wasn't great either.

Andrew Campbell

12/28/2024 11:18:33 PM

I can’t stop thinking about it.

Cook Time: 30 minutes