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Rich, cheesy, and loaded with crispy bacon, Mississippi Mud Potatoes are the ultimate comfort food side dish. Tender diced potatoes are tossed with plenty of cheddar, bacon, and green onions, then baked until the cheese is bubbling and the edges are golden.
Mississippi mud potatoes are a rich baked potato casserole made with potatoes, cheese, bacon, and a creamy mixture. The name comes from the hearty, indulgent appearance of the finished dish. They’re like a cross between funeral potatoes and loaded baked potatoes, with the creamy, cheesy base of the first and the bacon and green onions of the second.
My entire family loves these and requests them often. They’re hearty enough for a potluck but easy enough to make for a weeknight dinner!
Why These Mississippi Mud Potatoes Are A Family Favorite
- Creamy & cheesy. The potatoes are coated with a mixture of mayo and sour cream, which adds a general creaminess throughout and then cheddar cheese is both mixed in and sprinkled on top.
- So easy! Most of the hands-on effort for these Mississippi mud potatoes is simply cutting the potatoes. The rest is dumping ingredients into a bowl, stirring, and baking.
- Great for sharing. These have been a huge hit at family picnics and potlucks. One casserole makes 8 generous servings but when served as part of a larger spread, you can serve quite a few more!
Ingredient Notes
One of the great things about this recipe is that it only requires a handful of ingredients. Be sure to scroll down to the recipe card below for the exact measurements.
- Potatoes – Russet potatoes work especially well because they become tender and fluffy as they bake.
- Cheddar cheese – Sharp cheddar gives the dish a stronger cheese flavor, while mild cheddar creates a creamier, more mellow version. Monterey Jack, Colby, pepper jack, or a cheddar blend can all work well, too.
- Sour cream & mayo – The combination of the two provides a rich and creamy texture to the potatoes.
- Bacon – Cook the bacon until crisp so it stays flavorful and adds texture to the casserole.
- Melted butter – Adds richness to the potatoes.
- Spices – I use a combination of garlic powder, smoked paprika, salt, and pepper.
How To Make Mississippi Mud Potatoes
Here’s an overview of just how easy these potatoes are to make. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 375F. Lightly grease a baking dish.
- Combine the ingredients. Add the potatoes and all ingredients except the cheese and bacon to a bowl. Stir to coat. Fold in a cup of the cheese and ¼ cup of the bacon.
- Bake. Transfer to the baking dish, cover tightly with foil, and bake for 40 minutes. Remove the foil, add the remaining cheese, bacon, and green onions on top, and bake for another 15-20 minutes.
- Enjoy. Let the potatoes rest for 5-10 minutes before serving.
Recipe Tips & Variations
Here are a few tips for making these cheesy Mississippi mud potatoes.
- Cut the potatoes evenly. Make sure to cut the potatoes into similar-sized pieces so that they all cook evenly.
- Add more cheese. For extra cheesy potatoes, add another 1/2 cup shredded cheddar before the final bake.
- Make sure the potatoes are done. Check the potatoes with a fork before removing them from the oven. They should be tender all the way through.
- Wait to serve. Let the casserole rest for a few minutes before serving so the creamy cheese mixture can thicken slightly.
- Skins are optional. If you prefer a more rustic potato casserole, you can leave the skins on. Scrub the potatoes well before cutting.
- Can I use frozen potatoes? Yes, but fresh potatoes give the best texture. If using frozen diced potatoes, thaw and drain them well before mixing them with the other ingredients.
Serving Suggestions
The great thing about Mississippi mud potatoes is that they pair so well with almost anything. We love these alongside grilled chicken, air fryer steak, mushroom swiss burgers and chicken burgers, and meatloaf, just to name a few favorites.
They’re also great with barbecue at family potlucks and picnics!
Make Ahead & Storage
- Make ahead: Assemble the casserole, cover it, and refrigerate it for several hours before baking. Add a little extra baking time if the potatoes are very cold when they go into the oven. Let refrigerated potatoes sit at room temperature for about 20–30 minutes before baking for more even cooking.
- Leftovers: Store leftover Mississippi Mud Potatoes covered in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or heat individual portions in the microwave.
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Ingredients
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup bacon, chopped & cooked
- 1/2 cup green onions, chopped
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Place the diced potatoes in a large mixing bowl.
- Add the sour cream, mayonnaise, 1/4 cup of the green onions, melted butter, garlic powder, smoked paprika, salt, and black pepper. Stir until the potatoes are evenly coated.
- Fold in 1 cup of the shredded cheddar cheese, and 1/4 cup of the chopped bacon. Transfer the potato mixture to the prepared baking dish and spread it into an even layer.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Remove the foil and sprinkle the remaining 1/2 cup cheddar cheese, 1/4 cup bacon, and 1/4 cup green onions over the top.
- Return to the oven and bake uncovered for 15–20 minutes, until the potatoes are tender and the cheese is melted and golden around the edges.
- Let the potatoes rest for 5–10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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