Mississippi Mud Potatoes

Cheesy Mississippi Mud Potatoes Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Yukon Gold potatoes: I tried other kinds but prefer Yukon Gold potatoes for their naturally creamy texture and wide availability. I peel them before cutting them into cubes, keeping the pieces about the same size so they cook evenly.
Sharp cheddar cheese: I usually go with sharp cheddar because it gives the potatoes a stronger cheese flavor than mild cheddar. I recommend shredding it from a block because it melts more smoothly than pre-shredded cheese.
Sour cream and mayonnaise: You’ll need both for the creamy coating. I like the slight tang of sour cream in a rich potato dish like this, though you can try my an all-mayo version if you prefer.
Smoked paprika: Be sure to use smoked paprika rather than sweet paprika. I’d stick with the listed amount to begin with, then try the extra-smoky variation another time if you want more smokiness. For me, the regular smoked paprika is perfect.
Green onions, chives or parsley: You only need one of these for the garnish. I like green onions but you can chives if you want a mild onion flavor, or parsley if you don’t.

How to Make Cheesy Bacon Potatoes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the bacon and onion: Crisp the bacon, then cook the onion and garlic in the reserved drippings and butter.
Mix the casserole: Whisk the sour cream, mayo, mustard and seasonings. Toss with the potatoes and onion mixture, then fold in some cheddar and bacon.
Bake covered: Transfer to the prepared baking dish, cover with foil and bake.
The finishing touches: Stir gently, add the remaining cheese, bacon and garnish, then continue baking until the potatoes are tender. Let rest before serving.

Substitutions and Variations

Russet potatoes: I found that using Russets instead of Yukon Gold potatoes gave a softer, fluffier texture. Personally, I prefer the Yukon Gold potatoes, but either will work. Idaho potatoes are another option.
Another melting cheese: Feel free to substitute Colby Jack, Monterey Jack, white cheddar or a cheddar blend with mozzarella. I always shred my own cheese instead of using packaged pre-shredded cheese. It just melts better because each shred isn’t coated with anti-caking agents like starch or cellulose that help keep the shreds sticking together in the bag.
Mayonnaise instead of sour cream: You can replace the sour cream with additional mayonnaise. The casserole won’t have the same slight tang though.
No green onions: Omit them or use fresh chives or parsley instead.
Extra smoky flavor: Increase the smoked paprika to 1 ½ teaspoons.
More cheese: Add another ½ cup of cheddar during the final 10 minutes of baking. I’m a member of the “there’s no such thing as too much cheese” club!!

Gluten-free option: You can make the recipe gluten-free without changing the method. Check your bacon, Dijon mustard and other packaged ingredients are gluten-free.
Dairy-free option: Use dairy-free butter and cheddar, then replace the sour cream with extra dairy-free mayonnaise. Check the remaining ingredient labels for milk. Dairy-free cheese may melt and brown differently.

Vegetarian option: Omit the bacon.

Serving Suggestions

With a meat main dish: I recommend serving these potatoes with roasted chicken or reverse-seared New York strip steak. Last time I made it, I had it with air fryer short ribs – that was so good!
With a fish or seafood main dish: You can enjoy it with my orange salmon bites or perhaps these air fryer crab cakes.

How to Store

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
Freeze: I don’t recommend freezing these potatoes because the sour cream and mayonnaise coating can separate and be grainy after thawing.
Reheat: Cover and warm in a 350°F oven until hot throughout or microwave individual portions.