Cheesy, creamy, smoky, salty, and seriously addictive, these Mississippi Mud Potatoes are the ultimate comfort food side dish. If loaded baked potatoes and a cheesy casserole had a baby, this would be it. Perfect for BBQs, holidays, potlucks, or honestly, just when you want something indulgent and delicious.

Why You’ll Love This Recipe

• Rich and Creamy Texture – Thanks to the perfect blend of cheese and sour cream, every bite is irresistibly smooth and luscious.
• Savory Bacon Flavor – Crisp, smoky bacon adds a delicious contrast to the cheesy potatoes.
• Perfect for Any Occasion – Whether it’s a backyard cookout or a holiday feast, this dish is always a hit.
• Make-Ahead Friendly – Prepare it in advance and simply bake when you’re ready!

Ingredients You’ll Need

• Diced potatoes (peeled): 6–7 cups worth. You want them bite-sized and evenly chopped so they cook through.
• Cheddar cheese: Sharp cheddar is best for that tangy, melty richness.
• Bacon: Cooked until crispy and crumbled, because bacon makes everything better.
• Garlic salt: Adds that irresistible savory flavor.
• Mayonnaise: It may sound weird, but trust, it creates that creamy, luscious texture without the need for sour cream or cream cheese.
• Green onions: For a little bite and freshness to balance the richness.

Step-by-Step Instructions

First, preheat oven to 375°F (190°C).

Second, peel and dice your potatoes into small chunks.

Third, in a large bowl, combine potatoes, garlic salt, mayo, most of the cheese, and most of the bacon. Mix until everything is well coated.

Fourth, transfer to a greased 9×13-inch baking dish and cover with foil.

a)

b)

Fifth, bake for 45 minutes, until potatoes are tender

Sixth, uncover, top with remaining cheese, bacon, and green onions. Bake uncovered for 10–15 minutes more, until golden and bubbly.

a)

b)

Finally, let it sit a few minutes before serving—then dig in!

FAQ

1. Can I make this ahead of time?
   Yes! Assemble it and refrigerate for up to 24 hours before baking. Let it sit at room temp for 20–30 minutes before putting it in the oven.
2. Can I use frozen diced potatoes?
   Yes, just thaw them first and drain off any excess moisture. Cooking time might be a bit shorter.
3. Is there a mayo substitute?
   You can use sour cream, Greek yogurt, or even a mix of both. Just know mayo gives it the creamiest texture.
4. Can I double the recipe?
   Absolutely! Just use a larger baking dish or two and adjust the bake time slightly if needed.

Variations and Substitutions

✔ Swap the mayo: Prefer sour cream or Greek yogurt? You can sub half or all of the mayo, but it’ll be slightly tangier.

✔ Add more veggies: Toss in some cooked broccoli, sautéed mushrooms, or caramelized onions.

✔ Go spicier: Add chopped jalapeños, crushed red pepper flakes, or use pepper jack cheese.

✔ No bacon? You can use turkey bacon, veggie bacon, or just skip it—it’ll still be cheesy and delicious.

Top Tips for Success

• Dice evenly: Small, even pieces = even cooking and crispy edges.
• Use real cheese: Pre-shredded is fine in a pinch, but freshly grated melts better and tastes richer.
• Don’t skip the bacon on top: It adds texture and smoky flavor in every bite.
• Let it rest: Just a few minutes helps it firm up and makes it easier to serve.

Troubleshooting

• My potatoes are undercooked?
  Cut them smaller next time or bake a little longer with the foil on.
• Too greasy?
  Make sure you drain your bacon well, and use full-fat mayo (not oily alternatives).
• Top looks dry?
  You may have overbaked slightly or skipped the cheese layer at the end, always finish with melty cheese!

Cheesy Mississippi Mud Potatoes

Yield: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Cheesy, creamy, smoky, salty, and seriously addictive, these Mississippi Mud Potatoes are the ultimate comfort food side dish. If loaded baked potatoes and a cheesy casserole had a baby, this would be it. Perfect for BBQs, holidays, potlucks, or honestly, just when you want something indulgent and delicious.

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Ingredients

• 6–7 cups diced potatoes (peeled first)
• 2 cups cheddar cheese, grated
• 1 (1 lb) package bacon, cooked and crumbled
• 1 teaspoon garlic salt
• 1 cup mayonnaise
• ½ cup green onions, thinly sliced

Instructions

• Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• In a large bowl, combine the diced potatoes, garlic salt, mayonnaise, 1½ cups of cheddar cheese, and most of the crumbled bacon (save some for topping).
• Mix well until the potatoes are evenly coated.
• Spread the mixture into the prepared baking dish.
• Cover with foil and bake for 45 minutes, or until potatoes are tender.
• Uncover, and sprinkle with the remaining cheese, reserved bacon, and green onions.
• Bake uncovered for another 10–15 minutes, until the top is melted and bubbly.
• Let cool for a few minutes before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 24gCholesterol: 286mgCarbohydrates: 24gProtein: 18g