Delicious Mississippi Mud Potatoes Recipe

There’s something downright irresistible about the smell of crispy bacon and bubbling cheese floating through your kitchen. Mississippi Mud Potatoes are a hearty, comforting side dish that practically steals the spotlight—crisp on the edges, creamy in the middle, and loaded with smoky, savory flavor.

this Recipe

I first tasted this dish at a family barbecue in Mississippi, where someone plopped down a casserole dish that vanished faster than anything else on the table. Ever since, it’s been my go-to for potlucks, Sunday dinners, and even weeknight meals when I want something indulgent and satisfying.

This easy, crowd-pleasing recipe comes together with just a handful of pantry staples and a few minutes of prep. Let's dive into what makes it so special.

Why You’ll Love These Mississippi Mud Potatoes

Get ready to meet your new favorite comfort food. Mississippi Mud Potatoes combine crispy potatoes, melty cheese, and savory bacon in one craveable dish.

First off, this recipe is ultra easy. With just a bit of chopping and a quick mix, everything gets tossed in a pan and baked to perfection. It’s basically hands-off, so you can focus on other dishes—or just kick back and relax.

These potatoes are budget-friendly, too. You’re working with humble ingredients like russet potatoes, bacon, sour cream, and cheese—nothing fancy, but the result is pure magic.

They’re also super versatile. You can serve them as a side with grilled meats, enjoy them for brunch with eggs, or even make them the star of the meal by tossing in some sausage or ground beef.

Best of all, they feed a crowd. This dish is rich and filling, making it the perfect addition to gatherings, game days, or holidays. Double the batch, and you’ll still be scraping the bottom of the pan.

Ready to get started? Let’s break down what you’ll need.

Ingredients Notes

The beauty of Mississippi Mud Potatoes is in their simplicity. Each ingredient adds depth and flavor, coming together to create that irresistibly gooey, crispy texture.

Let’s start with the potatoes. You’ll want to use russet potatoes for this dish. Their high starch content means they bake up tender on the inside while developing that golden, crispy edge we all love. Peel them if you prefer a smoother bite, or leave the skins on for a little extra texture.

Bacon is the soul of this dish. Go for thick-cut if you can—it holds up better during baking and gives you those meaty, savory bites throughout. Cook it until it’s just crispy, then chop it into bits and reserve some for topping before serving.

The cheese is what makes these potatoes so wonderfully gooey. I recommend using sharp cheddar for its bold flavor. Shred it yourself rather than buying pre-shredded cheese—the melt is so much better.

Sour cream adds that creamy tang and helps bind everything together. It balances the richness of the cheese and bacon, creating a smooth and luscious texture. You could also use Greek yogurt for a lighter twist without sacrificing flavor.

A sprinkle of green onions at the end brings a pop of freshness. They cut through the richness and add color and crunch. If you want a bit more bite, try using finely chopped red onion instead.

You won’t need any fancy equipment for this one—just a big mixing bowl, a sharp knife, and a sturdy 9x13-inch baking dish. A cast iron skillet works great too for extra crispy edges.

How To Make These Mississippi Mud Potatoes

Making Mississippi Mud Potatoes is as simple as chop, mix, and bake. Here’s how it all comes together.

Start by preheating your oven to 375°F. While it’s heating up, scrub your russet potatoes and cut them into small, bite-sized cubes—about ½ inch thick. You want them small enough to get nice and crispy, but not so small that they turn to mush.

In a large skillet over medium heat, cook your bacon until crispy. Set it on a paper towel-lined plate to drain and cool slightly before chopping it into pieces. Don’t toss that bacon grease—you can add a tablespoon to your potatoes for even more flavor.

Now grab a large bowl and combine your chopped potatoes with sour cream, half of the shredded cheddar cheese, chopped bacon, and a good pinch of salt and pepper. Stir until everything is evenly coated—don’t be afraid to get in there and mix well.

Transfer the mixture into a greased 9x13-inch baking dish and spread it out in an even layer. Top with the remaining cheese and a few extra pieces of bacon if you saved any. Cover with foil and bake for 45 minutes, then remove the foil and bake for another 15–20 minutes until golden brown and bubbly.

Let the potatoes cool for 5–10 minutes before serving. This gives everything a chance to set slightly, making it easier to scoop and serve. Garnish with sliced green onions for a fresh finish.

Total time from start to finish is just about an hour, and the end result is pure comfort food bliss.

Storage Options

These potatoes store like a dream, which is great because the leftovers are just as delicious the next day.

To store, let the dish cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.

If you're planning to freeze it, portion the potatoes into freezer-safe containers. They’ll keep well for up to 2 months. To reheat, thaw overnight in the fridge and then warm in a 350°F oven until hot and bubbly, about 20–25 minutes.

For quick reheating, the microwave works too—just be sure to stir halfway through and cover loosely with a lid or paper towel to keep the moisture in.

Variations and Substitutions

One of the best parts about Mississippi Mud Potatoes is how adaptable they are. You can easily tweak this recipe to fit your tastes or what’s in your fridge.

Try swapping the bacon for crumbled breakfast sausage or diced ham. It changes the flavor profile just enough to keep things interesting while still delivering that hearty, savory punch.

Want to sneak in some veggies? Add diced bell peppers or sautéed mushrooms to the mix before baking. They add texture, flavor, and a little nutritional boost without taking away from the indulgence.

For a spicy twist, mix in a few diced jalapeños or a sprinkle of crushed red pepper flakes. A dash of hot sauce stirred into the sour cream can also bring a nice little kick.

If you’re dairy-free, you can sub in vegan cheese and use a plant-based sour cream alternative. The texture might vary slightly, but the comfort factor is still sky-high.

Or, go all out and turn this into a main dish by adding shredded rotisserie chicken or browned ground beef. It’s filling enough to serve on its own with a side salad or some roasted veggies.

Don’t be afraid to make it your own! This is the kind of recipe that invites experimentation and always delivers big, bold flavors.

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