Creamy, cheesy Mississippi Mud Potatoes loaded with bacon, green onions, and tender potatoes. The ultimate comfort food that feels like a hug in every bite!

Diced potatoes combined with a couple of goodies, then baked until completely tender, crisp on top, and enclosed with creamy cheesiness. Mississippi Mud Potatoes undoubtedly is the ultimate comforting side dish!

The potatoes hold their form as they are baked into creamy and cheesy goodness while still having plenty of texture. The bacon adds chewiness, and the green onion keeps everything from tasting overly rich.

Cheesy Mississippi Mud Potatoes are my favorite to bring to potlucks. They are also great as everyday weeknight dinner. Also amazing to serve with Thanksgiving turkey. Welcome these Mississippi Mud Potatoes anytime and anywhere!

Why You’ll Love Mississippi Mud Potatoes

Let’s be honest—this isn’t just another side dish. Mississippi Mud Potatoes are the kind of recipe that turns a regular dinner into something special. They’re creamy, cheesy, and just plain irresistible. Want to know what makes them so amazing? Let’s dig in.

The Cheese Factor: You know that moment when you pull something out of the oven, and it’s all bubbly and golden? That’s these potatoes. The mix of sharp cheddar and creamy mayo makes every bite gooey and satisfying. Honestly, you’ll probably catch yourself stealing a bite before they even hit the table. I know I do.

If you’re into cheesy comfort food, this dish is right up your alley. Honestly, it might even remind you of a good old mac and cheese recipe, just with a fun twist thanks to the crispy bacon and creamy potatoes. The cheesy goodness is just as satisfying, and it’s perfect for when you want something indulgent but still easy to make.
Bacon. Enough Said: Bacon is like the MVP of this recipe. It adds that smoky, salty bite that pairs perfectly with the creamy potatoes. Plus, it makes your kitchen smell amazing. Pro tip: Cook a little extra because someone (okay, probably me) will definitely snack on it while assembling the dish.
Perfect for Potlucks: Ever stress about what to bring to a potluck? Stress no more. These potatoes are a guaranteed crowd-pleaser. Seriously, every time I bring this dish, it’s the first one gone. People always ask for the recipe—and then I get to pretend I’m some kind of culinary genius. Win-win.
Simple Ingredients, Big Flavor: What’s better than using ingredients you probably already have at home? Potatoes, cheese, bacon… there’s nothing fancy here, but somehow, when it all comes together, it tastes like a million bucks. Comfort food doesn’t need to be complicated.
Make It Your Own: This recipe is super versatile. Want a spicy kick? Add some diced jalapeños. Craving extra veggies? Toss in broccoli or bell peppers. I’ve even swapped cheddar for gouda once (because it was all I had), and it was still amazing. Basically, you can’t mess this up.
It’s Like a Hug on a Plate: There’s something about these potatoes that just feels… cozy. Maybe it’s the creamy texture, or the crispy bacon on top, or the way they remind me of family dinners when the kitchen was warm, and everyone was happy. Whatever it is, they’re perfect for chilly nights, holiday dinners, or just because.

So, what do you think? Are you ready to give these a try? I’d love to hear what you think—or what twists you come up with! Let me know, because I’m always on the hunt for new ideas to make this recipe even better.

Ingredient Notes

Let’s talk about the ingredients for a second because these are what make this dish so darn magical. Honestly, it’s the kind of recipe where each ingredient pulls its weight—and a little extra. Whether you’re sticking to the classics or want to mix it up, here’s what you need to know (and a few tips to keep it foolproof). Ready? Let’s dive in!

Potatoes: The base of it all. You want something starchy, like Russet or Yukon Gold. Why? Because they bake up soft and fluffy, perfect for soaking up all that creamy, cheesy goodness. Not in the mood to peel? Leave the skins on for a rustic vibe (and hey, bonus points for extra nutrients). Trust me, nobody’s going to complain.
Cheddar Cheese: Cheese lovers, this is your moment. Sharp cheddar is my go-to because it brings that bold, tangy flavor, but if you like it mellow, mild cheddar works too. Here’s a little secret—shredding your own cheese makes a huge difference. The pre-shredded stuff doesn’t melt as smoothly because of those anti-clumping additives. Worth the extra 30 seconds? Absolutely.
Bacon: Oh, bacon. Need I say more? Thick-cut is great if you want chewy bites, but regular bacon gets nice and crispy. Cook it just how you like it—maybe even sneak a slice or two while you’re at it. I always do, and let’s just say the recipe has survived just fine.
Mayonnaise: I know, mayo in potatoes? Sounds weird, right? But it’s the key to keeping everything creamy and luscious. It blends right in, so even if you’re not a mayo fan, I promise you won’t notice it. Not sold? Swap it for plain Greek yogurt or sour cream. It works like a charm and adds a bit of tang.
Green Onions: These little guys are the unsung heroes of the dish. They add a pop of freshness that keeps the potatoes from feeling too heavy. I like using the green tops for a milder flavor, but if you’re feeling bold, toss in the white parts for a little more bite.
Garlic Salt: Simple, but so effective. It adds just the right amount of flavor without overpowering the dish. If you don’t have garlic salt, mix a little garlic powder with regular salt, and you’re good to go. Feeling fancy? Roast some garlic and mash it in for an upgrade. You’ll thank me later.

And there you have it! Each ingredient does its job to make these Cheesy Mississippi Mud Potatoes a total knockout. Got a substitution or extra touch in mind? I’m all ears—some of the best tweaks come from little experiments in the kitchen. Let me know how you make this recipe your own!

How To Make Cheesy Mississippi Mud Potatoes

Step 1: Throw the diced potatoes (about 7 cups) into a casserole dish with grated cheddar cheese, bacon, green onion, and garlic salt.

Step 2: Toss everything with some mayo until the diced potatoes are evenly coated.

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Transfer to a baking dish:

Step 3: Bake the potatoes low and slow until the potatoes are tender with a nicely browned topping.

Storage Options

Let’s be honest—if you have leftovers of these potatoes, I’m impressed. In my house, they’re gone faster than I can even think about storing them. But hey, if you’ve got some left or you’re smart enough to make a double batch (pro move, by the way), here’s how to keep them:

Fridge: Once the potatoes have cooled down—don’t rush this, unless you enjoy a steamy container and soggy potatoes—pop them into an airtight container. They’ll stay fresh for up to 4 days. When you’re ready for round two, toss them in the oven at 325°F. You could use the microwave, but you’ll lose that crispy top… and let’s be real, that’s the best part.
Freezer: These potatoes freeze like a dream, so go ahead and stash a batch for those nights when you just can’t deal with cooking. They’ll last about 3 months in the freezer. Defrost in the fridge overnight, then warm them in the oven. Oh, and here’s a sneaky tip—add a little fresh cheese on top before reheating. It’s like giving them a second life.
Portion Control: Sometimes I like to freeze these in single servings—mostly because if I reheat the whole dish, I’ll eat the whole dish. Portioning them out is perfect for quick lunches or solo Netflix marathons.

Variations and Substitutions

I’ll admit, this recipe is a gem just the way it is, but who doesn’t love a little creative freedom in the kitchen? Here are a few ways to switch it up, depending on what you’ve got on hand (or what kind of mood you’re in).

Cheese Dreams: Let’s talk cheese. While cheddar is the MVP here, don’t sleep on gouda, mozzarella, or even a bit of parmesan. Heck, throw in a mix if you’re feeling fancy. The combo of creamy, sharp, and smoky cheeses will have everyone asking for seconds. Or thirds.
Mayo Makeover: If mayo isn’t your thing, you’re not alone. Greek yogurt or sour cream works just as well, and they bring a little tang to the party. Cream cheese is another option if you want to go full-on decadent. Just remember to stir it in really well so you don’t get any surprise chunks.
Veggie Vibes: One time, I threw in some leftover roasted broccoli, and it was a game-changer. Diced bell peppers, mushrooms, or even zucchini would work too. It’s like sneaking some nutrition into a hug (because yes, this dish is basically a warm hug in food form).
Spicy Twist: Feeling daring? Add a handful of diced jalapeños or sprinkle in some chili flakes. It’s a small adjustment, but it takes the flavor to a whole new level. Plus, it keeps things interesting—kind of like adding hot sauce to mac and cheese. You either get it, or you don’t.

What to Serve with Cheesy Mississippi Mud Potatoes

These potatoes are the ultimate side dish. Or the main dish. Or, if we’re being honest, snack straight from the baking dish. (No judgment here.) But if you’re looking to round out the meal, here are some ideas:

Steak Night Magic: Picture this: a sizzling steak fresh off the grill, paired with creamy, cheesy potatoes that practically melt in your mouth. The crispy edges of the potatoes are like the perfect high-five to the char on the steak.
Light and Fresh: If you’re thinking, I need a break from all this richness, a crisp green salad with a zippy vinaigrette is your best friend. It’s fresh, crunchy, and makes you feel just a little less guilty about going back for seconds.
Burgers and Poultry: Whether you’re flipping burgers or roasting a chicken, these potatoes are the sidekick that makes the meal. And if you’re looking for another cozy crowd-pleaser, check out this Baked Ziti recipe. It’s a pasta dish that deserves its own standing ovation.
Solo Star: Let’s not pretend these potatoes need anything else. Dish them up on their own, maybe with a dollop of sour cream or some chopped chives, and call it a day. Sometimes simplicity wins.

Frequently Asked Questions

What’s the secret to cheesy perfection?
Honestly? Don’t skimp on the cheese. And if you’re feeling bold, mix in two or three kinds for that “fancy without trying too hard” vibe.

Can I prep this ahead of time?
You bet. Assemble everything, cover the dish, and stash it in the fridge. Just remember to add an extra 10 minutes to the bake time if it’s cold when you put it in the oven.

Can I leave the potato skin on?
You can! Plus, the skin adds extra nutrition.

What’s the best way to reheat leftovers?
Oven, always the oven. It keeps the topping crispy and the insides creamy. Microwaving is fine in a pinch, but it just doesn’t hit the same.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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