Delicious Mississippi Mud Potatoes Recipe

There’s something undeniably comforting about a bubbling dish of Mississippi Mud Potatoes fresh out of the oven. Crispy on the edges, creamy in the middle, and loaded with smoky bacon and gooey cheese, this side dish is pure indulgence in every bite.

I first came across this recipe during a family potluck, where it stole the show from every main dish on the table. Since then, it’s been my go-to whenever I need something hearty, easy, and guaranteed to get rave reviews. Whether you’re serving it alongside grilled steak or bringing it to a holiday feast, this dish always delivers.

Ready to dig in? Let’s talk about why you’ll fall head over heels for these Mississippi Mud Potatoes.

Why You'll Love This Mississippi Mud Potatoes Recipe

Get ready to fall in love with a side dish that tastes like a warm hug. Mississippi Mud Potatoes are rich, cheesy, smoky, and impossibly satisfying — and best of all, they’re incredibly easy to make.

First off, this recipe is wonderfully simple. It uses everyday pantry staples and minimal prep, so you can have it in the oven in just 15 minutes. No complicated steps or fancy techniques here.

It’s also incredibly budget-friendly. A few humble ingredients—potatoes, sour cream, bacon, cheese—combine to create something truly special without costing much at all.

This dish is perfect for feeding a crowd. Whether it’s a backyard BBQ, a potluck dinner, or Sunday supper with family, this casserole stretches beautifully and satisfies even the hungriest guests.

And let’s not forget the versatility. You can dress these potatoes up or down with your favorite add-ins like jalapeños, green onions, or even leftover pulled pork. The possibilities are endless.

Now that you’re craving a cheesy forkful, let’s take a closer look at what goes into making it great.

Ingredients Notes

The beauty of Mississippi Mud Potatoes lies in how it turns basic ingredients into a show-stopping side. Each component plays its part to deliver that creamy, smoky, cheesy goodness.

Russet potatoes are the star of the show. Their starchy texture allows them to bake up tender and fluffy on the inside, while the outer edges crisp beautifully. Make sure to scrub them clean and cut into bite-sized chunks for even cooking.

Sour cream adds richness and a tangy counterpoint to the heavier flavors of cheese and bacon. It also helps create that creamy, melt-in-your-mouth consistency. Full-fat sour cream is ideal here for the best texture and flavor.

Cheddar cheese is what gives the dish its gooey, golden magic. Sharp cheddar provides a deeper flavor that stands up well to the potatoes and bacon. You can also mix in some Monterey Jack or Colby for added creaminess.

Bacon brings the smoky punch that ties it all together. Cook it until crisp, then crumble and fold it into the potatoes for that irresistible salty crunch. Save a little to sprinkle on top just before baking—it adds great texture.

You’ll also want a large mixing bowl and a 9x13 baking dish for this recipe. Aluminum foil helps cover the dish for part of the baking process, locking in moisture until it’s time to uncover and let things get golden and bubbly.

How To Make This Mississippi Mud Potatoes Recipe

Whipping up a batch of Mississippi Mud Potatoes is as straightforward as it gets, and the end result is more than worth the minimal effort.

Start by preheating your oven to 375°F. While it’s warming up, scrub and chop your potatoes into 1-inch chunks. You can leave the skin on for texture and nutrients, or peel them if you prefer a smoother bite.

In a large skillet, cook the bacon until crispy. Set it on a paper towel-lined plate to drain, then crumble it once cooled. Don’t toss that bacon grease just yet—you can add a little to the potato mixture for an extra layer of savory flavor.

In a big bowl, combine the chopped potatoes, sour cream, shredded cheddar cheese, most of the crumbled bacon, salt, pepper, and a little garlic powder. Mix well until everything is evenly coated.

Transfer the mixture to a greased 9x13 baking dish, smoothing it out evenly. Cover the dish with foil and bake for about 45 minutes, until the potatoes are fork-tender.

Remove the foil, sprinkle on the remaining cheese and bacon, and return to the oven for another 15 minutes. This final step gives you that irresistible bubbly, golden top.

In just about an hour, you’ll have a casserole that’s creamy, cheesy, and irresistibly crispy around the edges. Let it cool for a few minutes before serving—it’ll be piping hot.

Storage Options

Got leftovers? Mississippi Mud Potatoes store like a dream, making them a great meal-prep or next-day lunch option.

Let the casserole cool completely, then transfer leftovers to an airtight container. They’ll keep well in the refrigerator for up to 4 days. Reheating is as simple as popping them in the microwave or warming them in the oven at 350°F until heated through.

If you’d like to freeze a batch, go ahead and portion it out into freezer-safe containers. It’ll keep for up to 2 months. Just thaw overnight in the fridge and reheat as usual. While the texture might soften slightly, the flavor will still be on point.

For best results, add a fresh sprinkle of cheese or a pat of butter when reheating to bring back some of that fresh-from-the-oven creaminess.

Variations and Substitutions

One of the best things about Mississippi Mud Potatoes is how easy they are to customize. You can tweak the ingredients to match your tastes—or what’s in your fridge.

Try swapping cheddar for pepper jack if you want a little kick, or add a splash of hot sauce to the sour cream mixture for a spicy twist. A handful of chopped green onions mixed in or sprinkled on top brings freshness and color.

Don’t eat pork? Use turkey bacon or vegetarian bacon alternatives for the same smoky flavor without the meat. You can also mix in sautéed mushrooms or caramelized onions for an extra savory edge.

To make it even heartier, stir in chunks of cooked chicken or leftover roast beef. You’ll have a full meal in one dish with barely any extra effort.

Want a slightly lighter version? Swap out half the sour cream for plain Greek yogurt. You’ll save a few calories while keeping that creamy texture.

No matter how you spin it, this recipe is endlessly flexible. Play around and make it your own—it’s hard to go wrong with potatoes, bacon, and cheese.

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