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
- Bacon slices – Cooked to crisp then crumbled.
- Mayonnaise – Any mayo will work.
- Sour cream – Use full fat sour cream so it doesn’t curdle in the recipe.
- Kosher salt
- Onion powder
- Garlic powder
- Green onions – Sliced.
- Cheddar cheese – Shredded.
- 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
- Preheat your oven to 375-F and spray a 13×9-inch baking dish with nonstick cooking spray.
- Add the bacon to a medium-sized skillet and cook it over medium-high heat until crispy. Drain the bacon on a paper towel and set aside.
- Combine the bacon, mayonnaise, sour cream, salt, onion powder, garlic powder, and sliced scallions in a large bowl. Add the shredded cheddar cheese and chopped potatoes to the bowl, stirring until everything is evenly coated.
- Spoon the potato mixture into the prepared baking dish, spreading it out in an even layer.
- Place the dish in the oven and bake, covered, at 375°F for about 45 minutes, then uncover and cook another 15-20 minutes or so, or until the potatoes are tender and the top is golden and bubbly.
- Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with additional scallions if desired, and serve warm.
Step-By-Step Process
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.
Recommended
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!
Mississippi Mud Potatoes
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 chopped
Instructions
- Preheat your oven to 375-F and spray a 13×9-inch baking dish with nonstick cooking spray.
- Add the bacon to a medium-sized skillet and cook it over medium-high heat until crispy. Drain the bacon on paper towel and set aside.
- Combine the bacon, mayonnaise, sour cream, salt, onion powder, garlic powder, and sliced scallions in a large bowl. Add the shredded cheddar cheese and chopped potatoes to the bowl, stirring until everything is evenly coated.
- Spoon the potato mixture into the prepared baking dish, spreading it out in an even layer.
- Place the dish in the oven and bake, covered, at 375°F for about 45 minutes, then uncover and cook another 15-20 minutes or so, or until the potatoes are tender and the top is golden and bubbly.
- Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with additional scallions if desired, and serve warm.
Notes
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