Delicious Mississippi Mud Potatoes

Mississippi Mud Potatoes are the ultimate comfort food—a cheesy, creamy, smoky, and savory potato bake that’s impossible to resist. Loaded with cheese, and sour cream, this dish is rich, indulgent, and absolutely satisfying. It’s perfect for potlucks, cookouts, or a hearty family side dish.

Why You’ll Love This Recipe

I love how simple ingredients come together to create something this flavorful. The creamy texture of the potatoes, the salty crunch of bacon, and the gooey cheese make every bite satisfying. It’s a crowd-pleaser that disappears fast at gatherings. I also appreciate how easy it is to prep and bake—it’s one of those reliable dishes I keep coming back to when I want something hearty and guaranteed to hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes (peeled and diced)

• Sour cream

• Mayonnaise

• Cheddar cheese (shredded)

• Green onions (optional, for garnish)

• Salt and pepper

• Garlic powder (optional)

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

2. Then, I boil the diced potatoes in salted water just until they’re fork-tender—usually about 10 minutes. I drain them well and let them cool slightly.

3. In a large mixing bowl, I combine sour cream, mayonnaise, shredded cheese, crumbled bacon, salt, pepper, and garlic powder.

4. I gently fold in the cooked potatoes until everything is coated in the creamy mixture.

5. I transfer it all into the baking dish, spreading it out evenly.

6. Then I top it with a little extra cheese and bacon for good measure.

7. I bake for 30–35 minutes, or until the cheese is melted and bubbly with golden edges.

8. Before serving, I like to sprinkle some chopped green onions on top for a fresh bite.

Servings and timing

This recipe makes about 8 servings.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• I sometimes add diced jalapeños or green chilies for a spicy twist.

• For a meatier version, I mix in cooked ground sausage or ham along with the bacon.

• I’ve tried it with different cheeses—Monterey Jack, Colby, or even pepper jack—and they all work beautifully.

• I like using Greek yogurt instead of sour cream when I want a lighter version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 325°F until warmed through, or microwave it in short bursts, stirring in between. If the mixture seems dry after reheating, I stir in a spoonful of sour cream or a splash of milk to bring back the creaminess. I don’t recommend freezing it, since the texture of the potatoes can get grainy.

FAQs

Can I make this ahead of time?

Yes, I often prepare it up to the baking step, then cover and refrigerate it for up to 24 hours. I just bake it when I’m ready to serve.

What type of potatoes work best?

I use Russet potatoes because they hold up well and absorb flavors beautifully. Yukon Golds also work well for a slightly creamier texture.

Can I skip the mayonnaise?

Yes, though it adds richness. If I want to skip it, I usually add more sour cream or even a bit of cream cheese to balance the texture.

Is it possible to make this vegetarian?

Definitely. I just leave out the bacon or use vegetarian bacon alternatives. The dish is still rich and flavorful with the cheese and creamy base.

Can I add vegetables to this dish?

Yes. I sometimes mix in cooked broccoli, peas, or sautéed mushrooms for extra texture and nutrients.

Conclusion

Delicious Mississippi Mud Potatoes are everything I crave in a cheesy, creamy side dish. It’s easy to make, incredibly comforting, and always a hit at any gathering. Whether I’m making it for a potluck or a cozy dinner at home, it’s a go-to recipe I can count on to impress.