Introduction

Cheesy Mississippi Mud Potatoes are a comforting, indulgent side dish perfect for any occasion. Loaded with creamy cheese, crispy bacon, and a touch of ranch dressing, these baked potatoes offer rich flavors and a delightful texture that everyone will love.

The image shows a close-up of five small baked potato halves arranged in a black tray, placed on a white marbled surface. Each potato half has a golden-yellow melted cheddar cheese layer on top of the creamy potato flesh, sprinkled with black pepper. On top of the cheese, there are crispy, small, dark reddish-brown bacon pieces scattered evenly across all potatoes. Small bits of fresh green parsley are sprinkled over the bacon and cheese, adding a touch of color. The potato skins are light brown with a slightly rough texture, creating a rustic look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds russet potatoes (choose firm potatoes for the best texture after baking)
1 cup sour cream (adds creaminess and tang)
1 cup shredded cheddar cheese (classic, melts beautifully)
1 cup shredded mozzarella cheese (for gooey, stretchy goodness)
1/2 cup crispy bacon bits (adds crunch and savory depth)
1/4 cup ranch dressing (ties the flavors together)
1/2 cup sliced green onions (for topping, adds fresh bite and color)
1/2 teaspoon garlic powder (enhances flavor with comforting notes)
Salt to taste
Pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) to prepare for baking.
Step 2: Peel the russet potatoes and cut them into bite-sized cubes.
Step 3: Place the chopped potatoes in a large pot of salted water. Boil for 15-20 minutes or until fork-tender, then drain and let cool slightly.
Step 4: In a large mixing bowl, combine the boiled potatoes, sour cream, cheddar cheese, mozzarella cheese, crispy bacon bits, and ranch dressing. Stir gently until well mixed.
Step 5: Add garlic powder, salt, and pepper to taste, mixing evenly.
Step 6: Pour the cheesy potato mixture into a greased baking dish and spread evenly.
Step 7: Bake for 25-30 minutes, or until the top is golden and bubbly.
Step 8: Remove from oven and sprinkle with sliced green onions before serving.

Tips & Variations

For extra smoky flavor, try using smoked bacon bits or add a pinch of smoked paprika to the mix.
You can substitute Greek yogurt for sour cream for a lighter, tangy option.
Adding a little shredded Parmesan cheese on top before baking enhances the crispy crust.
Use sweet potatoes instead of russets for a sweeter twist on the dish.

Storage

Store leftover Cheesy Mississippi Mud Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through and bubbly, or microwave in short intervals, stirring occasionally.

How to Serve

The image shows six potato halves arranged in two rows on a white plate, placed on a white marbled surface. Each potato half has a pale brown skin with a smooth, light interior. On top, there is a thick layer of melted bright orange cheddar cheese, with small pieces of crispy dark red bacon scattered over the cheese. Small bits of green herbs, likely parsley, and a sprinkle of black pepper add texture and color contrast on top. The whole dish looks warm and tasty. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the potato mixture and refrigerate it for a few hours before baking. Just add the green onions after baking to keep them fresh.

Can I make this recipe dairy-free?

To make it dairy-free, substitute sour cream and cheeses with plant-based alternatives. Keep in mind the texture and flavor may vary slightly.

Cheesy Mississippi Mud Potatoes Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

Cheesy Mississippi Mud Potatoes is a comforting, cheesy baked potato casserole featuring tender russet potatoes mixed with sour cream, cheddar and mozzarella cheeses, crispy bacon bits, and ranch dressing. Baked until bubbly and golden, then topped with fresh green onions, this dish delivers creamy textures and rich flavors perfect as a hearty side or indulgent appetizer.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

For the Potatoes

2 pounds russet potatoes, peeled and cubed
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup crispy bacon bits
1/4 cup ranch dressing

For Topping

1/2 cup green onions, sliced
1/2 teaspoon garlic powder
Salt to taste
Pepper to taste

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) so it’s ready for baking.
Prepare Potatoes: Peel the russet potatoes and cut them into bite-sized cubes. Place them in a large pot filled with salted water.
Boil Potatoes: Boil the potatoes for 15-20 minutes or until they are fork-tender. Drain and let them cool slightly.
Mix Ingredients: In a large mixing bowl, combine the boiled potatoes, sour cream, cheddar cheese, mozzarella cheese, crispy bacon bits, and ranch dressing. Stir gently until everything is evenly incorporated.
Season: Add garlic powder, salt, and pepper to the potato mixture. Adjust seasoning according to your taste.
Transfer to Baking Dish: Pour the cheesy potato mixture into a greased baking dish, spreading it out evenly.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top becomes golden and bubbly.
Garnish and Serve: Remove from the oven and sprinkle with freshly sliced green onions before serving for a fresh contrast and color.

Notes

Choose firm russet potatoes for the best texture after baking.
Adjust the amount of cheese or bacon bits to suit your preference for cheesiness or crunch.
Ranch dressing adds a tangy flavor, but you can substitute with sour cream mixed with herbs if preferred.
To make it gluten-free, ensure bacon bits and ranch dressing are certified gluten-free.
This dish pairs well with grilled meats or a fresh green salad.

Keywords: cheesy potatoes, Mississippi mud potatoes, baked potato casserole, comfort food, potato side dish