Mississippi Mud Potatoes

A spoon taking a portion of potato casserole from a baking dish.

This Mississippi Mud Potatoes recipe is the ultimate side dish! Features a creamy, cheesy sauce, lots of crispy bacon, and tender potatoes.

Course Side Dish

Cuisine American, Southern

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 530

Author Dorothy Bigelow

Ingredients

2 ½ pounds Yukon Gold potatoes peeled and cubed* (about 6-7 cups)
12 ounces bacon about 10-14 slices, chopped
8 ounces sharp cheddar cheese shredded (about 3 cups)
½ cup mayonnaise
½ cup sour cream good quality, like Daisy or Good Culture
1 teaspoon fine salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
4 green onions sliced (or an additional ½ teaspoon onion powder)

Instructions

Preheat the oven to 400ºF (200ºC) and lightly grease a 9X13” baking dish with cooking spray or a thin coat of softened butter.
Cook the bacon bits. Slice your bacon strips into ¾” cubes (I slice them lengthwise in half through the center, then into ¾” pieces). Add them to a large Dutch oven or skillet with high sides.
Cook on medium heat, stirring them often with a wooden spoon to break them up and ensure they cook evenly. Once crisp, use a slotted spoon to transfer the cooked bacon pieces to a paper towel-lined plate to drain. Set aside.
Add the mayonnaise, sour cream, salt, pepper, garlic powder, onion powder, and green onions to a very large bowl. Stir well to combine the ingredients.
Sprinkle in the cheese and cooked bacon pieces, and fold them in until evenly distributed.
Finally, add the cubed potatoes and toss them with the sour cream, mayo, and cheese mixture until well coated.
Transfer the potato mixture to the prepared baking dish, spreading it into an even layer.
Bake in the preheated oven for 50-60 minutes (uncovered), or until the potatoes are easily pierced with a fork and tender.
Remove from the oven and allow to cool for 5 minutes before serving. Garnish with additional sliced green onion (if desired)

Notes

Storage: Allow any leftovers to cool down before transferring them to an airtight container. Store in the refrigerator for up to 4 days, reheating any leftover portions in the microwave until hot and steamy throughout.

*What size cubed potatoes should I use? To ensure the potatoes cook through during the allotted baking time, we recommend slicing the potatoes into ¾-1” cubes.

Does it have to be Yukon Gold potatoes? I’ve tested this recipe with all kinds of potatoes, and Yukon Gold or red potatoes work best. Russets require a significantly longer baking time, which can cause the cheese to burn and harden.

With Greek yogurt: I haven't tested this option, but I'm certain you could make this recipe with Greek yogurt instead of sour cream, and light mayonnaise instead of the regular kind.

Nutrition