Mississippi Mud Cheesy Potatoes

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.

The first time I brought this to a block party the entire pan emptied and folks kept asking for the recipe. Now it is my go-to for casual weekends and even breakfast.

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.

Cheddar is my hands-down favorite ingredient in this dish because it bubbles into luscious pockets and forms that signature golden edge. My family always fights over the crispiest corners which are basically gold at Sunday dinners.

Storage Tips

Let leftovers cool and refrigerate tightly covered. They reheat well in the oven or microwave. For extra crispy toppings you can broil for a minute or two before serving. The dish stays good for up to four days but it rarely lasts that long in my house.

Ingredient Substitutions

Swap out the cheddar for Monterey Jack or pepper jack for a spicier twist. Turkey bacon can stand in for regular bacon if needed. If you only have yellow potatoes the texture will be a bit creamier but still delicious. I have also tried a combo of green onions for a pop of color and fresh bite.

Serving Suggestions

Pair these potatoes with grilled steak barbecue chicken or even simple scrambled eggs for brunch. They also work beautifully with a crisp green salad or roasted veggies to round out a holiday meal. For potlucks just bake and bring in the same dish.

Cultural Historical Context

Mississippi Mud Potatoes draw inspiration from southern casseroles which always feature hearty ingredients and bold flavors. The name comes from classic Mississippi Mud Pie desserts thanks to their indulgence and crowd-pleasing spirit.

Seasonal Adaptations

For spring try adding chopped asparagus or green peas. In fall and winter a sprinkle of smoked paprika or a dash of cayenne gives extra warmth. During summer sub in chopped scallion and bell pepper for a fresh lift.

Success Stories

When my neighbor came over with her picky eater I worried about whether they would even try the potatoes. Not only did the plate come back clean but she texted me later asking for the recipe.

Freezer Meal Conversion

Assemble everything as directed in a freezer-safe dish and wrap tightly. Thaw overnight before baking then bake uncovered as usual. This makes for an easy make-ahead side for busy weeks or future potlucks.

Letting Mississippi Mud Potatoes cool for a few minutes guarantees neat cheesy squares every time. Don’t rush—the wait is always worth it.

Recipe FAQs

→ Can I use another type of potato?

Yes, Yukon Gold or red potatoes work, though russets offer a fluffier texture when baked.

→ Is it possible to substitute mayonnaise?

Sour cream or Greek yogurt can substitute mayonnaise, but the result will be tangier and less rich.

→ Should the bacon be cooked before mixing?

Yes, cook the bacon until crispy and crumble it before adding to ensure a savory crunch.

→ Can I prepare this ahead of time?

Absolutely. Mix ingredients, cover, and refrigerate. Bake when ready for freshest results.

→ How do I store leftovers?

Refrigerate in an airtight container for up to four days. Reheat in oven for best flavor and texture.