Mississippi Mud Potatoes
Mississippi Mud Potatoes have all the flavors of a baked potato but all thrown together and made in a casserole dish. So easy to make and the flavor is outta this world good!
A CHEESY SIDE DISH
No idea why they call this Mississippi Mud Potatoes but I do know they’re just as delicious as those other Mississippi named dishes (Mississippi Sin Dip, Mississippi Pot Roast and many more Mississippi recipes.) Whatever the story on this one, these roasted potatoes with bacon, cheese, and green onions are going to be your new go-to side dish!
My husband devoured these! So good thank you!
– Lisa
FREQUENTLY ASKED QUESTIONS:
I don’t think I would describe these as creamy like my Baked Potato Casserole or Funeral Potatoes, but they are super delicious nonetheless with just a hint of creaminess.
It is best to use fresh bacon. It really is going to give you the best flavor and texture. You can certainly use precooked bacon through if that is what you have on hand. I ain’t telling what to do in your own kitchen. 🙂
To add heat, you can add red pepper flakes, 1/4 teaspoon of cayenne pepper, or diced jalapenos would all be good options. You could also use hot sauce if you would like.
There shouldn’t be an issue in using frozen diced potatoes, but you will want to use about the same amount called for here (it’s ok if it is a little less than – for example, a 2 pound bag will still work.) I don’t think you would need to thaw them first because the frozen potatoes are diced so small that they should cook about the same amount of time as fresh.
BBQ Pork Chops
Grilled Bacon Cheeseburgers
Air Fryer Steak
Crock Pot Pork Loin
Mississippi Mud Potatoes should be stored in an airtight container. Once completely cooled, place in the refrigerator for 4-5 days. You can reheat in the microwave for 30-45 second intervals until thoroughly heated.
I do not recommend freezing, as the texture can become grainy once defrosted.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow potatoes– peeled and diced. I like to use Yukon gold potatoes. They hold up well and have a slightly creamy flavor. A Russet or Idaho potato would also work.
- yellow onion– You could use a Vidalia or a yellow onion.
- garlic – I really prefer fresh garlic for the best flavor. It really makes a huge difference – I promise! But if all you have is the jarred stuff and you really want to use it then go for it!
- bacon– It would be best to use regular and not thick-cut bacon (unless that is all you have.) You could also use finely diced ham.
- mayonnaise – If you want to half this with sour cream to add a little tang, you could.
- shredded cheddar cheese– You can change it up with some Pepper Jack, Mozzarella, or even blend cheeses for a different approach.
- onion powder, garlic powder, salt and pepper – even though we are adding onion and garlic to this, this is going to add another layer of flavor.
- green onions
HOW TO MAKE MISSISSIPPI MUD POTATOES
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Place the potatoes, onion, garlic, bacon, mayonnaise, cheddar cheese, onion powder, garlic powder, salt, and pepper into the 9×13-inch dish. Stir well to combine (note: this can be done in a bowl then transferred to the baking dish.)
Cover the pan with aluminum foil and bake for 1 hour or until the potatoes are tender. Top with the sliced green onions and enjoy.
I like to stir it up a bit before serving.
CRAVING MORE RECIPES?
Mississippi Mud Potatoes
Ingredients
- 3 pounds yellow potatoes, peeled and diced (like Yukon gold)
- 1 small yellow onion, diced
- 2 teaspoons minced garlic
- 1 pound bacon, cooked and crumbled
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper, to taste (about 1/2 teaspoon each)
- 2 green onions, sliced sliced
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Place 3 pounds yellow potatoes, peeled and diced , 1 small yellow onion, diced, 2 teaspoons minced garlic, 1 pound bacon, cooked and crumbled, 1 cup mayonnaise, 1 cup shredded cheddar cheese, 1 teaspoon onion powder, 1 teaspoon garlic powder and salt and pepper, to taste into the 9×13-inch dish.
- Stir well to combine (note: if easier, this can be stirred together in a bowl then transferred to the baking dish.)
- Cover the pan with aluminum foil and bake for 1 hour or until the potatoes are tender.
- Sprinkle the top with 2 green onions, sliced and enjoy. Note: I like to stir it up a bit before serving.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this today; it was amazing! This is like a hot potato salad and I always add a little yellow mustard to potato salad, so I added about a tablespoon. It added a little tang, but it’s not enough to make it taste mustard-y. I also added more cheese on top, turned the oven off, and put the casserole back in for about 10 minutes to let the cheese melt. The extra cheese made it more like loaded baked potatoes instead of hot potato salad. Next time I will probably leave off the extra cheese, but I don’t regret adding it!
Could this be prepared with the frozen bagged Ore Ida diced potatoes instead of fresh diced potatoes in order to save time?
I was visiting my in laws in Dayton Ohio and wanted to make something different so I tried this recipe and it was delicious. Two thumbs up
This looks delicious. Can’t wait to make this recipe for a family gathering this coming week.
My husband devoured these! So good thank you!
Can miracle whip be used as a substitute for mayo? My husband can’t stand mayonnaise, if miracle whip doesn’t work, can you suggest something else?
Miracle whip is a dressing and I don’t like the taste of it so I’m not the best judge on that lol. Sour cream would work. I will say though, you don’t taste mayonnaise as a separate ingredient in this
Delicious! Made with steaks last night. The whole family really enjoyed them
Looks great
ive had it when i was down there and it was delicious. Glad to have seen the article and saved it so i can make it at home. THANKS
can this be made ahead? If so how far in advance
Not much, the potatoes will brown unfortunately