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An air fryer twist on a classic, this baked casserole features browned cheese, diced potatoes, and green onions. Served in a white dish on a wooden board, it's complemented by utensils and a pepper grinder in the background for that perfect Mississippi Mud Potatoes vibe.

Cheesy Air Fryer Mississippi Mud Potatoes

These Air Fryer Mississippi Mud Potatoes bring together everything you love about loaded potatoes—cheese, bacon, and perfectly tender bites—with barely any effort. They’re affordable, easy to prep, and still feel like a treat, whether it’s a weeknight meal or a special gathering. In about an hour, you’ll have a warm, comforting dish that’s always a crowd-pleaser. Perfect for family dinners or game day, these potatoes are guaranteed to be a hit.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: American
Keyword: Air Fryer Mississippi Mud Potatoes
Servings: 8
Calories: 687kcal
Author: Mandy Applegate

Ingredients

  • 7 cups potatoes peeled and diced
  • 2 cups cheddar cheese grated
  • 1 pound bacon cooked and crumbled
  • 1 teaspoon garlic powder
  • 1 cup mayonnaise
  • ½ teaspoon salt
  • ½ cup green onions thinly sliced
US Customary - Metric

Instructions

  • Preheat your air fryer to 160°C (320°F) and grease a 9×13-inch baking dish (or one that fits in your air fryer.) In a large bowl, combine the diced potatoes, ¾ of the cheddar cheese, garlic powder, cooked and crumbled bacon, and salt. Add the mayonnaise and stir until everything is well-coated.
    7 cups potatoes, 2 cups cheddar cheese, 1 pound bacon, 1 teaspoon garlic powder, 1 cup mayonnaise, ½ teaspoon salt
  • Transfer this mixture to the prepared baking dish and top it with the remaining cheddar cheese. Cover the baking dish with foil and place it in the air fryer. Cook for 30 minutes at 160°C (320°F), then remove the foil and continue baking for another 15 minutes, or until the potatoes are tender and the top is golden brown.
  • Garnish with green onions before serving, adding a fresh pop of flavor, and enjoy!
    ½ cup green onions

Notes

  • Use Russet Potatoes: Russet potatoes are ideal because they’re starchy, which results in a soft, tender texture after baking. Avoid waxy varieties, which might turn out too firm in this recipe.
  • Cheese Tip: Grate cheese yourself for a creamier melt – pre-shredded cheese can be a bit dry.
  • Bacon Matters: Cook the bacon until it’s very crispy, so it holds up well in the creamy potato mixture. Crumbling it finely will help distribute that savory flavor evenly throughout the dish.
  • Mix Well: Make sure everything is well-coated with mayo for the best flavor in each bite.
  • Foil Trick: When removing the foil, watch out for hot steam. This little step ensures a safe, smooth cooking process without burning your hands.
  • Green Onion Timing: Add green onions right before serving for maximum freshness and crunch.
  • Try Sour Cream: For a tangy twist, swap mayonnaise for sour cream or Greek yogurt.

Nutrition

Calories: 687kcal | Carbohydrates: 34g | Protein: 18g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 895mg | Potassium: 935mg | Fiber: 4g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 37mg | Calcium: 232mg | Iron: 2mg
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