Mississippi Mud Potatoes

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If you love potatoes, then you’re going to love this potato casserole that’s loaded with crispy bacon, melted cheese, and creamy goodness. Mississippi Mud Potatoes are a guaranteed crowd-pleaser, whether you’re serving it at a backyard barbecue, a holiday dinner, or a cozy family meal. It’s the kind of dish that brings everyone to the table with its irresistible aroma and rich, cheesy flavor. Serve this Southern classic, and no one will be able to resist!

Mississippi Mud Potatoes are everything you want in a comfort food: creamy, cheesy, and loaded with flavor. They’re an amazing potluck dish, and the leftovers heat up so wonderfully. I serve these potatoes frequently, and I love how easy they are to make. 

I’m always on the hunt for new and delicious potato recipes, and this one always hits the spot! Besides, with bacon, green onions and plenty of cheese, what’s not to love? Just be sure to give yourself enough time to let these cook – they can take about an hour especially if your potatoes are cut too large.

Ingredients

• Nonstick cooking spray – I use this to keep the potatoes from sticking and to make cleanup easy.
• Bacon slices – Cooked to crisp then crumbled.
• Mayonnaise – Any mayo works here; use what you like, but skip whipped or “light” mayo since it can make the texture watery.
• Sour cream – Use full fat sour cream so it doesn’t curdle in the recipe.
• Kosher salt
• Onion powder – Not onion salt, or the potatoes will be too salty.
• Garlic powder – Not garlic salt, or the pottaoes will be too salty.
• Green onions – Sliced.
• Cheddar cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
• Potatoes – Use waxy red or yellow potatoes for this recipe. Peel and cube them into 1/2 to 1-inch cubes. If they’re too big, they’ll take forever to cook.

How To Make Mississippi Mud Potatoes

Scroll down for the full recipe card with exact measurements and printable instructions.

Begin by preheating your oven to 375°F and spraying a 13×9-inch baking dish with nonstick cooking spray so the potatoes don’t stick as they bake.

Cook the bacon in a medium skillet over medium-high heat until crispy. Transfer it to a paper towel–lined plate to drain, then let it cool slightly before chopping or crumbling it into bite-sized pieces.

In a large mixing bowl, combine the cooked bacon, mayonnaise, sour cream, salt, onion powder, garlic powder, and sliced scallions. Stir until the mixture is smooth and well blended. Add the shredded cheddar cheese and chopped potatoes, mixing until everything is evenly coated.

Spoon the potato mixture into the prepared baking dish and spread it out into an even layer so it cooks uniformly. Cover the dish tightly with foil and bake for about 45 minutes, allowing the potatoes to soften and absorb all the creamy flavors.

Remove the foil and continue baking for another 15–20 minutes, until the potatoes are fork-tender and the top is golden, bubbly, and lightly crisped.

Let the casserole rest for a few minutes after removing it from the oven. Garnish with extra scallions if desired, then serve warm as a hearty side dish or comforting main.

Chef Jenn’s Tips

• I love buttery gold potatoes in this dish, but any potato will work. Just don’t cut them too large or they’ll take forever to cook.
• Pre-shredded cheese can save time, but shredding your own cheddar cheese ensures better melting and flavor.
• For a smoky twist, use smoked cheddar or add a dash of smoked paprika to the potato mixture.

Make It A Meal

Mississippi mud potatoes are rich and satisfying on their own, but they also pair wonderfully with Honey Garlic Chicken, meaty ribs, or a fresh green salad. For a fun twist, serve them alongside scrambled eggs or a frittata for a decadent brunch.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover the dish with foil and warm it in the oven at 325°F until heated through. Or, reheat them in the microwave. I also love heating them in a skillet like they’re hash browns. Yummy!