These potatoes are CRAZY good! Loaded with cheese, bacon, and green onion and baked until tender and delicious, this hearty side dish is perfect with family dinners, with BBQs, or as a potluck dish. So good and so easy, what are you waiting for? Make these Mississippi Mud Potatoes today!
Don’t ask me where the name came from. If I had to guess, Mississippi Mud Potatoes were born in the South where cheese and bacon are their own food groups (just kidding, but you know what I mean!)
These creamy, cheesy, and flavor-packed Mississippi Mud Potatoes are the ultimate side dish. Whether it’s a barbecue, holiday meal, or cozy dinner at home, this recipe is going to make EVERYone happy! It’s simple to prepare, uses pantry-friendly ingredients, and tastes even better as leftovers! If you’ve been searching for a crowd-pleasing potato recipe, look no further—you’ve found it.
Ingredients
- Nonstick cooking spray
- Bacon – Icook with low-sodium bacon, because why add more sodium? This recipe doesn’t need regular bacon but you can use it if that’s what you like.
- Mayonnaise – OK mayo haters, there’s not much in this recipe but it is an essential ingredient.
- Sour cream – Use full fat sour cream so it doesn’t curdle when cooking.
- Salt and pepper – I cook with kosher salt because I find it has a purer salt flavor, but use whatever you have on hand.
- Onion powder
- Garlic powder
- Green onions – Clean them up and slice them. You an even prep these ahead of time.
- Sharp cheddar cheese – Use your favorite cheese, but grate it yourself so that it melts evenly and isn’t gritty from the anti-clumping starch they toss preshredded cheese with.
- Potatoes – You can leave the peels on if you like, but dice them no bigger than 1/2-inch so that they don’t take all day to cook.
How To Make Mississippi Mud Potatoes
- Preheat your oven to 375°F and lightly coat a 13×9-inch baking dish with nonstick cooking spray.
- In a skillet over medium-high heat, cook the bacon until crispy. Remove and drain on a paper towel-lined plate. Set aside.
- Combine the mayonnaise, sour cream, salt, onion powder, garlic powder, and half the green onions in a large bowl until well mixed. Add the shredded cheddar cheese and chopped potatoes, stirring until evenly coated.
- Spread the potato mixture into the prepared baking dish in an even layer. Sprinkle the cooked bacon over the top.
- Cover the dish with foil and bake in the preheated oven for 45 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Serve hot and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Yellow potatoes are my favorite for this dish because of their buttery texture, but russets work well too.
- Shredding your own cheddar gives better flavor and melting, but pre-shredded cheese can save time.
- Try using smoked cheddar or a sprinkle of smoked paprika for a smoky twist.
Recommended
Make It a Meal
Mississippi Mud Potatoes is a rich and satisfying dish that pairs wonderfully with a variety of mains. For a complete meal, consider serving them alongside smoked picanha, with a holiday ham, or at your next potluck along with classics like Ambrosia Salad.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 325°F oven until heated through. I don’t recommend freezing. Frozen potatoes never thaw and reheat well.
Mississippi Mud Potatoes with Bacon & Cheese
Ingredients
- cooking spray
- 4 slices bacon cooked and crumbled
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 4 green onion sliced
- 2.5 cups cheddar cheese shredded
- 2.5 – 3 pounds potatoes diced
Instructions
- Preheat your oven to 375°F and lightly coat a 13×9-inch baking dish with nonstick cooking spray.
- In a skillet over medium-high heat, cook the bacon until crispy. Remove and drain on a paper towel-lined plate. Set aside.
- In a large mixing bowl, combine mayonnaise, sour cream, salt, onion powder, garlic powder, and half the green onions. Add shredded cheddar cheese and chopped potatoes, stirring until evenly coated.
- Spread the potato mixture into the prepared baking dish, ensuring an even layer. Sprinkle the cooked bacon over the top.
- Cover the dish with foil and bake in the preheated oven for 45 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Allow the dish to cool for 5-10 minutes before serving. Garnish with the remaining green onions, if desired. Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- Yellow potatoes are my favorite for this dish because of their buttery texture, but russets work well too.
- Shredding your own cheddar gives better flavor and melting, but pre-shredded cheese can save time.
- Try smoked cheddar or sprinkle smoked paprika for a smoky twist.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.