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Cheesy Mississippi Mud Potatoes baked with crispy bacon, melted cheddar, and creamy ranch sauce, topped with fresh chives.
Hannah Cooking

Cheesy Mississippi Mud Potatoes

These Cheesy Mississippi Mud Potatoes combine creamy ranch sauce, melted cheddar, and crispy bacon over tender baby potatoes for the ultimate Southern comfort casserole everyone will crave.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Comfort Food, Holiday Recipes, Side Dish
Cuisine: American, southern
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Baby potatoes Halved, parboiled until fork tender
  • 2 tablespoon Olive oil For coating potatoes
  • 1 teaspoon Salt For seasoning potatoes
  • ½ teaspoon Black pepper Freshly cracked preferred
  • 8 oz Cream cheese Softened for smooth sauce
  • 1 cup Sour cream Adds tang and creaminess
  • 1 packet Ranch seasoning mix For that signature flavor
  • 2 cups Sharp cheddar cheese Shredded, divided
  • ¼ cup Milk To thin sauce slightly
  • 2 cloves Garlic Minced for aroma
  • 8 strips Bacon Cooked crisp and crumbled
  • 1 cup Cheddar cheese Extra for topping
  • ¼ cup Green onions Chopped, for garnish
  • 1 tablespoon Fresh parsley Optional, for color and freshness

Equipment

  • Large pot For parboiling baby potatoes
  • 9x13-inch baking dish Ideal for even baking and serving
  • Mixing bowls One for sauce, one for potatoes
  • Colander For draining potatoes
  • Hand mixer Optional, to smooth cream cheese sauce

Method
 

  1. Boil halved potatoes until just fork tender.
  2. Drain completely and let cool slightly.
  3. Beat cream cheese, sour cream, ranch mix, garlic, milk, and cheddar.
  4. Combine potatoes and sauce in baking dish.
  5. Add cheddar, bacon, and green onions; bake until bubbly.
  6. Sprinkle parsley and serve warm.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used