Go Back

Cheesy Mississippi Mud Potatoes

Cheesy Mississippi Mud Potatoes are a Southern-style bake with tender diced potatoes, crispy bacon, and a thick sour cream–mayonnaise coating. Melted cheddar turns into a golden, bubbly top after baking uncovered.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 2.5 lb russet potatoes Peeled and diced.
Bacon
  • 1 lb bacon Cooked and crumbled.
Cheddar cheese
  • 2 cup shredded cheddar cheese Split for folding in and topping.
Sour cream
  • 1 cup sour cream
Mayonnaise
  • 0.5 cup mayonnaise
Onion and garlic
  • 1 small onion Finely diced.
  • 2 garlic cloves Minced.
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
Garnish
  • 2 green onions Sliced.
  • 2 tbsp chopped parsley

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish.
Mix the potato base
  1. Place the diced potatoes in a large bowl.
  2. Add the bacon, onion, garlic, sour cream, mayonnaise, salt, and black pepper.
  3. Stir until the potatoes are evenly coated.
  4. Fold in 1½ cups of the cheddar cheese.
Bake
  1. Transfer the mixture to the prepared baking dish.
  2. Cover with foil and bake for 60 minutes at 375°F (190°C), until hot through.
  3. Remove the foil and sprinkle the remaining cheese over the top.
  4. Bake uncovered for 15–20 minutes at 375°F (190°C) until golden and bubbly.
Finish
  1. Garnish with the sliced green onions and chopped parsley.
  2. Serve hot.

Notes

For a thicker, scoopable casserole, let the baked potatoes rest for 10 minutes before serving. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a covered dish at 350°F (175°C) until warmed through. Freezing is not recommended due to texture changes from dairy. If you want a lighter option, swap half the sour cream for plain Greek yogurt for similar tang with slightly less fat.