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Cheesy Mississippi Mud Potatoes

Cheesy Mississippi mud potatoes roast until fork-tender, then get drenched in melted butter and loaded with bubbly cheddar and pepper jack. Finished with ranch seasoning, crumbled bacon, and fresh chives for a tangy, cheesy side-dish centerpiece.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes, halved
  • 2 lb baby potatoes
olive oil
  • 3 tbsp olive oil
ranch seasoning
  • 1 packet (1 oz) ranch seasoning
unsalted butter, melted
  • 0.5 cup unsalted butter
bacon, cooked and crumbled
  • 8 bacon slices
shredded cheddar cheese
  • 2 cup shredded cheddar cheese
shredded pepper jack cheese
  • 0.5 cup shredded pepper jack cheese
fresh chives, chopped, for serving
  • 2 tbsp fresh chives

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Heat the oven fully so the potatoes roast evenly right away.
  2. Toss the baby potatoes with olive oil and ranch seasoning until evenly coated. Keep mixing until every potato looks lightly speckled and glossy.
  3. Spread the potatoes in a single layer and roast for 25 minutes, until fork-tender. Look for browned edges and potatoes that yield easily when poked.
Add the cheese and finish
  1. Drizzle the melted unsalted butter over the potatoes and sprinkle with half the crumbled bacon and both cheeses. Make sure the cheese lands across the whole pan for maximum melt.
  2. Return to the oven for 8–10 minutes, until the cheese is melted and bubbly. Watch for bubbling on top and lightly browned cheese spots.
  3. Top with the remaining crumbled bacon and fresh chives before serving. Add the chives last so they stay bright and fragrant.

Notes

For the best cheesy coverage, don’t crowd the potatoes—use a single layer so the edges roast instead of steaming. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a baking sheet at 350°F until warmed through. Freezing is not recommended because the cheese texture can turn grainy when thawed. For a lighter option, swap in reduced-fat cheddar and pepper jack while keeping the same butter and bacon for the signature Mississippi-style richness.