Description
Get ready to fall in love with these Cheesy Mississippi Mud Potatoes—an easy recipe that’s bursting with flavor, comfort, and melt-in-your-mouth texture. Perfect for quick dinner ideas, breakfast sides, or crowd-pleasing food ideas, this hearty potato casserole combines golden roasted baby potatoes, crispy bacon, gooey cheddar cheese, and fresh green onions in a dish that screams comfort. Whether you’re meal prepping or feeding a crowd, this is one of those healthy snack alternatives or indulgent dinner ideas you’ll want on repeat.
Ingredients
1.5 pounds baby red potatoes or Yukon golds
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
6 slices cooked bacon, crumbled
1.5 cups shredded cheddar cheese
1/4 cup sliced green onions
Instructions
1. Wash and dry the potatoes thoroughly. Cut them into bite-sized chunks—no need to peel.
2. Toss the potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika.
3. Spread the seasoned potatoes on a parchment-lined baking sheet in a single layer.
4. Roast at 425°F (220°C) for 35–40 minutes, flipping halfway through until golden and crisp.
5. Transfer roasted potatoes to a casserole dish. Top with crumbled bacon and shredded cheddar.
6. Return to oven for 5–7 minutes until cheese is melted and bubbling.
7. Remove from oven and garnish with freshly sliced green onions. Serve immediately.
Notes
Don’t skip drying the potatoes—excess moisture prevents crisping in the oven.
Use freshly shredded cheese for best melting and texture.
For a lighter version, swap bacon with turkey bacon or sautéed mushrooms.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg