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Cheesy Mississippi Mud Potatoes

Cheesy Mississippi Mud Potatoes are a baked comfort-food side with tender diced russet potatoes, creamy sour cream sauce, and melty cheddar. Crispy bacon and green onions add salty crunch and savory flavor for a crowd-pleasing casserole-style finish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Mississippi Mud Potatoes
  • 2.5 lb russet potatoes peeled and diced
  • 1 lb bacon cooked and crumbled
  • 2 cup shredded cheddar cheese
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 3 green onions sliced
  • 1 cooking spray

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish with cooking spray.
  3. Place the diced russet potatoes in a large bowl.
  4. Add sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper to the bowl.
  5. Stir until the potatoes are evenly coated.
  6. Fold in half of the bacon and half of the shredded cheddar cheese.
Bake
  1. Transfer the potato mixture to the prepared baking dish.
  2. Cover the dish with foil and bake for 45 minutes.
  3. Remove the foil and sprinkle the remaining shredded cheddar cheese over the top.
  4. Bake uncovered for 15–20 minutes, until the potatoes are tender and the cheese is melted, with a visibly bubbly surface.
  5. Top with the remaining bacon and the green onions.
  6. Serve hot.

Notes

For the creamiest texture, make sure the potato cubes are similar in size so they cook evenly; if your foil is loose, crimp the edges to prevent steam escape. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven or microwave until hot. Freezing isn’t recommended because sour cream-based casseroles can change texture when thawed. For a lighter option, use light sour cream and light mayonnaise (texture will be slightly less rich).