Delicious Mississippi Mud Potatoes Recipe

There's something absolutely irresistible about Mississippi Mud Potatoes—crispy on the outside, tender on the inside, and smothered in cheesy, smoky, savory goodness. As they bake, the kitchen fills with the comforting aroma of sizzling bacon and bubbling cheese, promising a dish that's every bit as indulgent as it sounds.

I first made these for a backyard cookout, hoping to switch things up from the usual potato salad. They disappeared before the burgers even hit the grill! Now, they’re a staple at every gathering, and I always make extra for leftovers—though they rarely last that long.

These potatoes hit all the right notes: easy to prep, budget-friendly, family-approved, and perfect for feeding a crowd. Whether it’s game day, a potluck, or a weeknight comfort food fix, this recipe never disappoints.

Let’s dive into what makes these Mississippi Mud Potatoes so hard to resist.

Why You'll Love This Mississippi Mud Potatoes Recipe

Once you try this recipe, it’s bound to become a repeat star on your dinner table. Here's why these potatoes are more than just a side dish—they're the main event.

It’s ultra-easy to make. There’s no need for fancy kitchen gadgets or complicated steps here. Just chop, mix, and bake. It's practically foolproof, making it ideal for both beginner cooks and seasoned pros.

Packed with flavor. From the smoky bacon to the sharp, melty cheddar cheese and creamy sour cream, every bite is loaded with comforting richness. The crispy top and creamy center create a texture combo that’s just next level.

Feeds a crowd on a budget. Potatoes are already one of the most affordable staples around, and this dish makes the most of them. You can serve 6–8 people for under $10 depending on your grocery prices.

Extremely versatile. Don’t eat pork? Use turkey bacon. Want more kick? Add jalapeños or a sprinkle of cayenne. You can tailor this recipe to suit your taste buds or use up whatever’s in the fridge.

This dish isn’t just a side—it’s the heart and soul of comfort food. Let’s take a look at the ingredients that make it shine.

Ingredients Notes

The magic of Mississippi Mud Potatoes comes from a handful of humble ingredients working together in delicious harmony. These aren’t fancy, but each one plays a key role in delivering flavor and texture.

Start with russet potatoes. Their starchy texture is perfect for baking and helps create that fluffy interior we love. Chop them into small, evenly sized cubes so they cook at the same rate. You can peel them if you’d like, but I love the rustic texture the skins add when left on.

Thick-cut bacon is a must. It crisps up beautifully in the oven, lending a smoky depth that’s essential to this dish. Cook it ahead of time until it’s just shy of crisp—remember, it’ll continue cooking in the oven. Don’t toss that bacon grease! It adds even more flavor when drizzled into the mix.

Next up: sour cream. This adds creaminess and a subtle tang that balances all the rich, savory elements. I like to use full-fat for maximum flavor, but low-fat will work if that’s your preference.

And of course, sharp cheddar cheese. You want it freshly shredded if possible—it melts more smoothly and gives that perfectly gooey finish. A combination of cheddar and mozzarella also works well if you want a little extra stretch.

The only special equipment you’ll need is a large baking dish or casserole pan. A deep 9x13 works great, especially if you’re doubling the recipe. A nonstick skillet for pre-cooking the bacon also comes in handy.

How To Make This Mississippi Mud Potatoes Recipe

Making these potatoes is as simple as mix, layer, and bake—no complicated steps, just good old-fashioned comfort cooking.

Start by preheating your oven to 400°F. While it’s heating, wash and cube your russet potatoes into ½-inch pieces. Spread them out on a cutting board or towel to dry slightly. This helps them crisp up during baking.

In a large bowl, mix the cubed potatoes with a bit of olive oil, salt, and pepper. Then fold in about two-thirds of the cooked, chopped bacon and half the cheddar cheese. This ensures every bite is filled with bacon-cheesy goodness.

Spoon the mixture into your greased baking dish and cover it with foil. Bake for 30 minutes to soften the potatoes. After that, remove the foil, add dollops of sour cream over the top, sprinkle on the remaining cheese and bacon, and pop it back into the oven for another 20–25 minutes. The top should be bubbling and golden by the end.

If you like an extra-crispy finish, broil the dish for the last 2–3 minutes—but keep an eye on it. Cheese can go from golden to burnt pretty fast.

In total, you’re looking at just under an hour, and the payoff is absolutely worth it. You’ll know they’re done when the potatoes are fork-tender and the top is gloriously melted and crispy.

Storage Options

Leftovers (if there are any!) store beautifully, making this a great meal prep or next-day lunch option.

To store in the fridge, transfer the cooled potatoes into an airtight container. They’ll keep well for up to 4 days. If you baked them in a casserole dish with a lid, you can cover it and refrigerate the whole thing.

For longer storage, Mississippi Mud Potatoes can be frozen. Place cooled portions in freezer-safe containers or resealable bags. They’ll stay good for up to 2 months. To prevent texture loss, reheat them in the oven rather than the microwave.

When you’re ready to reheat, pop a portion into a 375°F oven for 15–20 minutes until warmed through. You can add a sprinkle of fresh cheese on top for that fresh-from-the-oven feel. If using a microwave, cover and heat in 1-minute bursts, stirring in between.

Variations and Substitutions

The beauty of this recipe is how easily it adapts to whatever you’ve got on hand—or your dietary needs.

For a vegetarian version, skip the bacon and add sautéed mushrooms or smoked paprika for depth. You’ll still get that rich, umami flavor without the meat.

Want a bit of heat? Stir in some diced jalapeños, a few dashes of hot sauce, or a pinch of cayenne pepper into the potato mixture before baking. It gives the dish a nice little kick without overpowering it.

You can swap sour cream with Greek yogurt for a lighter version that still brings that tangy richness. It’s a great option if you’re watching fat or calories.

If you’re feeding a bigger crowd or turning this into a full meal, try adding cooked ground sausage or diced ham into the mix. It turns the dish into a hearty, protein-packed main.

And don’t be afraid to play with the cheese. Monterey Jack, mozzarella, pepper jack, or even crumbled blue cheese can all take this dish in a new (and delicious) direction.

At the end of the day, Mississippi Mud Potatoes are all about comfort and customization. Use what you have, trust your taste buds, and make it your own—you really can’t go wrong.

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