Mississippi Mud Potatoes have all the flavors of a baked potato but it’s 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 all those other 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! FREQUENTLY ASKED QUESTIONS:  Are these potatoes creamy? 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. Can I use precooked bacon? 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. ? How can I kick up the spice in this dish? 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.  Can I use frozen diced potatoes? 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. What to serve my Mississippi Mud Potatoes with? BBQ Pork Chops Grilled Bacon CheeseburgersAir Fryer SteakCrock Pot Pork Loin How to store leftovers? 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?  Baked Potato Casserole Funeral Potatoes Cowboy Butter Potatoes Southern Fried Potatoes Crunchy Roasted Potatoes Bacon Cheddar Potatoes Scalloped Potatoes Crock Pot Mississippi Roast Chicken Crock Pot Mississippi Pork Roast Crock Pot Mississippi Pork Chops Crock Pot Mississippi Meatloaf Print Mississippi Mud Potatoes Diced potatoes with cheese, bacon, onions, and seasonings all roasted together. Course Side DishCuisine American Prep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes Servings 6 Calories 833kcal Author Brandie Skibinski Ingredients3 pounds yellow potatoes, peeled and diced (like Yukon gold)1 small yellow onion, diced2 teaspoons minced garlic1 pound bacon, cooked and crumbled1 cup mayonnaise1 cup shredded cheddar cheese1 teaspoon onion powder1 teaspoon garlic powdersalt and pepper, to taste (about 1/2 teaspoon each)2 green onions, sliced sliced InstructionsPreheat 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. 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. NutritionCalories: 833kcal | Carbohydrates: 44g | Protein: 19g | Fat: 65g | Sodium: 876mg | Fiber: 6g | Sugar: 3g