Mississippi mud potatoes bring together creamy, savory flavors with diced russet potatoes, crispy bacon, melted cheddar, and a hint of garlic and onion. All ingredients are combined with full-fat mayonnaise, ensuring a rich, velvety texture. Baked slowly until golden and bubbly, this comforting Southern-style casserole delivers satisfaction in every bite. Serve warm for a crowd-pleasing side that complements weeknight dinners or festive spreads alike.
Mississippi Mud Potatoes always steal the show at family gatherings with their golden crust and gooey cheese pockets. This recipe creates the kind of bubbling, savory side dish that vanishes as soon as it hits the table. Rich and deeply comforting, it delivers all the flavor of classic loaded potatoes with very little fuss. Perfect when you need a crowd pleaser or just want a little southern-inspired comfort.
Ingredients
- Russet potatoes: the best potato for holding shape and absorbing flavor choose ones that are firm without blemishes
- Shredded cheddar cheese: melts into gooey pockets and gives sharp depth buy a block and shred for best melt
- Mayonnaise: brings the creamy texture and coats each potato cube use full-fat for the richest flavor
- Bacon: adds smoky salty crunch cook until crisp and crumble
- Garlic: gives aromatic punch always go for fresh cloves over powder
- Onion: brings a slight sweetness and makes the whole bake taste homey pick a medium onion that feels heavy for its size
Instructions
- Prep the Potatoes:
- Start by scrubbing six to eight Russet potatoes then dice them into small bite-size cubes. Removing blemishes and cutting even pieces ensures every bit cooks through evenly and the texture holds up through baking.
- Cook the Bacon:
- While prepping the potatoes fry eight slices of bacon until crispy. Set them on paper towels and once cooled crumble or chop them into pieces. The crispy bits will add pop to each forkful.
- Mix Everything Together:
- In a greased nine by thirteen inch baking dish add the diced potatoes shredded cheddar cheese crumbled bacon minced garlic and chopped onion. Dollop in the mayonnaise over the top. Using a big spoon or clean hands toss and mix until every potato is coated and the toppings are scattered throughout.
- Bake to Gooey Perfection:
- Smooth the mixture evenly in the dish and bake uncovered at three hundred twenty five degrees for about one and a half hours. The potatoes will become fork tender while the cheese turns golden and bubbly on top.
- Rest and Serve:
- Remove the pan from the oven and let it sit for five to ten minutes. This helps everything set up and makes scooping big spoonfuls easier. Serve hot so the cheese stays extra melty.
