Mississippi Mud Cheesy Potatoes

I’m lucky in that I usually love darn near everything i make. These Mississippi Mud cheesy potatoes are definitely no exception. In fact, love may be an understatement. Anita and I both devoured them. You just can’t beat the tender potatoes, ooey gooey cheese, crunchy smoky bacon, and green onions. It’s a lot like having a loaded baked potato, and yep, you guessed it, I love loaded baked potatoes too.
Mississippi Mud Cheesy PotatoesThe only possible change (and really, it’s a stretch perhaps) I would make to these Mississippi Mud cheesy potatoes would be to add a roasted jalapeno or two. Actually, that’s not a stretch at all. Or maybe a pinch or two of smoked paprika or chipotle powder. Yeah, I’m going that for sure now!

Also make my delicious melting potatoes.

Mississippi Mud Cheesy Potatoes

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 -10 servings


  • 10 cups Russet potatoes diced (about 5 medium potatoes)
  • 1 pound shredded extra sharp cheddar cheese
  • 1 cup mayonnaise
  • 1 pound thin-sliced bacon cooked, chopped
  • 1/2 cup green onions chopped


  • Preheat your oven to 325 F.
  • Combine all ingredients in a large bowl.
  • Pour mixture into a 9" x 13" casserole dish.
  • Bake for 1 hour until the potatoes are tender.

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