Cheesy Mississippi Mud Potatoes – The Ultimate Loaded Potato Bake
Why You’ll Love These Cheesy Mississippi Mud Potatoes
Looking for a hearty, cheesy, Southern-inspired side dish that’ll wow your guests? These Cheesy Mississippi Mud Potatoes are a rich, flavorful, and satisfying casserole-style bake loaded with crispy bacon, cheddar cheese, and tender potatoes — all smothered in a creamy, savory sauce.
Perfect for potlucks, family dinners, BBQs, or holidays, this dish is a cross between loaded baked potatoes and a cheesy hashbrown casserole.
Ingredients
To make this crowd-pleasing dish, you’ll need:
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3 lbs russet potatoes, scrubbed and diced
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1 lb bacon, cooked and crumbled
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2 cups shredded cheddar cheese
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1 cup sour cream
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½ cup mayonnaise
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1 small onion, finely chopped
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1 tsp garlic powder
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½ tsp black pepper
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1 tsp salt
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Optional: chopped green onions or parsley for garnish
How to Make Cheesy Mississippi Mud Potatoes
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a large baking dish (9×13-inch works well).
Step 2: Prepare the Potatoes
Scrub and dice the potatoes into small cubes. You can peel them if you prefer, but leaving the skin on adds extra texture.
Step 3: Mix the “Mud”
In a large bowl, combine cooked bacon, shredded cheese, sour cream, mayo, onion, garlic powder, salt, and pepper. Stir in the diced potatoes until well coated.
Step 4: Bake
Spread the mixture evenly in the greased baking dish. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 20-25 minutes until the top is golden and bubbly.
Step 5: Garnish & Serve
Top with chopped green onions or fresh parsley before serving. Serve hot and watch it disappear!
Tips & Tricks
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Crispier Top: Broil the dish for the last 2–3 minutes for extra crispy, golden cheese.
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Make Ahead: Assemble a day in advance, refrigerate, then bake fresh.
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Add Protein: Turn this into a main dish by mixing in cooked chicken or ground sausage.
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Cheese Blend: Try using a blend of cheddar, Monterey Jack, and mozzarella for even more cheesy goodness.
Variations
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Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
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Ranch-Style: Replace garlic powder with ranch seasoning for a flavor twist.
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Vegetarian: Skip the bacon and add sautéed mushrooms and spinach.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Freeze: Freeze tightly wrapped portions for up to 2 months.
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Reheat: Warm in the oven at 350°F or microwave individual portions.
What to Serve With Mississippi Mud Potatoes
This side dish pairs well with:
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BBQ Ribs
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Baked Chicken
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Grilled Steaks
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Pulled Pork Sandwiches
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Southern Fried Catfish
Final Thoughts
Cheesy Mississippi Mud Potatoes are the definition of comfort food. Easy to make, incredibly satisfying, and always a hit — they’re the kind of dish that brings people back for seconds.
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Cheesy Mississippi Mud Potatoes
Description
These Cheesy Mississippi Mud Potatoes are the ultimate Southern-style comfort dish! Loaded with crispy bacon, melted cheddar, tender potatoes, and a creamy, savory base, this easy casserole is perfect for potlucks, holidays, or hearty family dinners.
Ingredients
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3 lbs russet potatoes, scrubbed and diced
-
1 lb bacon, cooked and crumbled
-
2 cups shredded cheddar cheese
-
1 cup sour cream
-
½ cup mayonnaise
-
1 small onion, finely chopped
-
1 tsp garlic powder
-
½ tsp black pepper
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1 tsp salt
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Optional: chopped green onions or parsley for garnish
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Cook the bacon in a skillet until crispy, then crumble and set aside.
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Mix the base: In a large mixing bowl, combine the bacon, cheddar cheese, sour cream, mayonnaise, chopped onion, garlic powder, salt, and pepper.
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Add potatoes and stir everything together until the diced potatoes are fully coated.
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Bake: Pour the mixture into the prepared baking dish, cover with foil, and bake for 45 minutes.
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Uncover and finish baking for an additional 20–25 minutes, or until the potatoes are fork-tender and the top is golden and bubbling.
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Garnish & Serve: Sprinkle with chopped green onions or parsley and serve hot.
Notes
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Use skin-on red potatoes for extra texture and color.
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Make it spicier: Add diced jalapeños or a pinch of cayenne pepper.
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Reheating tip: Best reheated in the oven for crispy edges, but microwave works too.
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Freezer tip: Assemble without baking and freeze. Thaw overnight and bake as directed.