Mississippi mud potatoes are the kind of dish that brings people to the table fast. Think crispy edges, tender bites of potato, smoky bacon, and a rich, creamy sauce holding everything together. It’s the perfect side for weeknight dinners, holiday spreads, and backyard cookouts.
The name says “mud,” but the flavor is pure gold savory, cheesy, and a little indulgent in the best way. If you’re looking for a crowd-pleaser with simple ingredients and big payoff, this is it.
Table of Contents
What Makes This Recipe So Good
- Simple ingredients, big flavor: Potatoes, bacon, cheese, sour cream, and a few seasonings transform into something deeply satisfying.
- Texture heaven: Creamy in the middle, with a cheesy, lightly crisp top and little bites of smoky bacon throughout.
- Make-ahead friendly: You can assemble the casserole a day ahead and bake when you’re ready.
- Versatile side: Great with grilled chicken, steak, meatloaf, or a simple salad. Also a hit at potlucks.
- Easy to adapt: Add onions, swap cheeses, or make it spicy—this recipe is flexible.
What You’ll Need
- Russet or Yukon Gold potatoes (2 to 2.5 pounds): Peeled and diced into 1/2-inch cubes.
- Bacon (6–8 slices): Cooked crisp and crumbled.Reserve some bacon fat if you like extra flavor.
- Sour cream (1 cup): For creamy richness.
- Mayonnaise (1/2 cup): Balances the tang and helps with texture.
- Shredded cheddar cheese (2 cups): Sharp cheddar works best; divide for mixing and topping.
- Butter (2 tablespoons): Melted, to coat the potatoes and encourage browning.
- Green onions (2–3, thinly sliced): Optional but recommended for freshness.
- Garlic powder (1 teaspoon): For background flavor without overpowering.
- Smoked paprika (1/2 teaspoon): Adds a subtle smoky note.
- Kosher salt and black pepper: Season to taste.
- Optional add-ins: Finely diced onion, a pinch of cayenne or red pepper flakes, or a handful of chopped parsley.
Instructions
- Prep the oven and pan: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole pan.
- Cook the bacon: In a skillet, cook bacon until crisp. Drain on paper towels, then crumble.If you like, reserve 1 tablespoon of the bacon drippings.
- Par-cook the potatoes (optional but helpful): Bring a pot of salted water to a simmer. Add diced potatoes and cook 5–7 minutes, just until slightly tender on the edges. Drain well and let steam off for a few minutes so they’re dry.
- Make the sauce: In a large bowl, stir together sour cream, mayonnaise, melted butter (and bacon drippings, if using), garlic powder, smoked paprika, 1.5 cups of cheddar, half the crumbled bacon, and most of the green onions.Season with salt and pepper.
- Combine: Fold the potatoes into the sauce until everything is evenly coated. Taste and adjust seasoning.
- Transfer and top: Spoon the mixture into the baking dish. Smooth the top.Sprinkle with the remaining 1/2 cup cheddar and the rest of the bacon.
- Bake: Bake for 30–40 minutes, until the top is bubbling and lightly browned and the potatoes are tender when pierced.
- Finish and serve: Let the casserole rest 5–10 minutes. Garnish with remaining green onions or parsley. Serve warm.
Keeping It Fresh
- Storing: Cover leftovers and refrigerate for up to 4 days.The flavors deepen as it sits.
- Reheating: Reheat in a 325°F (165°C) oven, covered with foil, for 15–20 minutes, then uncover for 5 minutes to re-crisp the top. Microwave works in a pinch, but the oven preserves texture.
- Freezing: Assemble but don’t bake. Wrap tightly and freeze up to 2 months.Thaw in the fridge overnight, then bake as directed, adding 10–15 minutes if needed.
- Make-ahead: Assemble up to 24 hours in advance and refrigerate. Bake straight from the fridge, adding a few extra minutes.
Why This is Good for You
- Comfort and satisfaction: This dish is rich and filling, which can help you feel satisfied with a smaller portion alongside lean protein and vegetables.
- Potatoes are nutrient-dense: They offer potassium, vitamin C, and fiber (especially with skins on—leave some on if you like a rustic texture).
- Protein and calcium: Cheese and bacon bring protein, while dairy adds calcium for bone health.
- Mindful balance: This is a hearty side. Pair it with a crisp salad or roasted vegetables to round out the meal.
What Not to Do
- Don’t skip seasoning the potatoes: Undersalted potatoes taste flat.Season the cooking water and the sauce.
- Don’t rush the bake: Pulling it too early leaves the potatoes underdone. Check with a fork for tenderness.
- Don’t add wet potatoes: If you par-cook, drain well and let them steam dry. Excess water thins the sauce.
- Don’t over-stir: Gentle folding keeps the potatoes from breaking and the texture from turning mushy.
- Don’t drown it in grease: A little bacon drippings add flavor, but too much can make it oily.Stick to the amounts.
Alternatives
- Cheese swaps: Try pepper jack for heat, Gruyère for nuttiness, or a cheddar–mozzarella blend for extra melt.
- Protein twists: Use cooked diced ham, crumbled breakfast sausage, or even smoked turkey instead of bacon.
- Lighter version: Use light sour cream, reduce the cheese to 1.5 cups, and skip the bacon drippings. Add extra green onions and parsley for freshness.
- Spice it up: Stir in diced jalapeños, a dash of hot sauce, or a teaspoon of Cajun seasoning.
- Vegetable add-ins: Fold in sautéed onions, bell peppers, or mushrooms for more texture and flavor.
- No par-cook method: Toss raw diced potatoes with 1 extra tablespoon oil, cover the dish with foil for the first 25 minutes, then uncover and bake until tender and browned (total 45–55 minutes).
- Hash brown shortcut: Use thawed, drained diced hash browns (about 32 ounces) and bake 30–35 minutes.
FAQ
Can I use red potatoes?
Yes. Red potatoes hold their shape well and have a creamy bite.
You may not need to par-cook them as long—keep an eye on doneness.
Do I have to peel the potatoes?
No. Leaving the skins on adds fiber and a rustic texture. Just scrub them well and dice.
How do I make it gluten-free?
This recipe is naturally gluten-free as written.
Double-check labels on bacon and seasonings to be safe.
Can I assemble this the night before?
Absolutely. Cover tightly and refrigerate. Bake the next day, adding a few extra minutes since it will be cold going into the oven.
What should I serve with Mississippi mud potatoes?
They’re great with grilled chicken, pork chops, steak, meatloaf, or barbecue.
For lighter meals, pair with a big green salad or roasted broccoli.
How can I get a crispier top?
Add a final sprinkle of cheese and a few bacon bits, then broil on the top rack for 1–2 minutes at the end. Watch closely so it doesn’t burn.
Can I make it vegetarian?
Yes. Skip the bacon and add sautéed mushrooms or smoked paprika for a similar savory note.
A pinch of liquid smoke can also help.
Is there a way to reduce the richness?
Use light sour cream, less cheese, and skip the bacon drippings. Add more herbs and green onions to keep the flavor bright.
In Conclusion
Mississippi mud potatoes are the kind of side dish people remember. They’re simple, reliable, and full of cozy flavor, with creamy potatoes, melted cheese, and just enough smokiness to keep each bite interesting.
Whether you’re feeding family on a busy weeknight or showing up to a potluck with something guaranteed to disappear, this casserole has your back. Keep it classic or make it your own—either way, it’s a keeper.
Ingredients
Instructions
- Prep the oven and pan: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole pan.
- Cook the bacon: In a skillet, cook bacon until crisp. Drain on paper towels, then crumble. If you like, reserve 1 tablespoon of the bacon drippings.
- Par-cook the potatoes (optional but helpful): Bring a pot of salted water to a simmer. Add diced potatoes and cook 5–7 minutes, just until slightly tender on the edges. Drain well and let steam off for a few minutes so they’re dry.
- Make the sauce: In a large bowl, stir together sour cream, mayonnaise, melted butter (and bacon drippings, if using), garlic powder, smoked paprika, 1.5 cups of cheddar, half the crumbled bacon, and most of the green onions. Season with salt and pepper.
- Combine: Fold the potatoes into the sauce until everything is evenly coated. Taste and adjust seasoning.
- Transfer and top: Spoon the mixture into the baking dish. Smooth the top. Sprinkle with the remaining 1/2 cup cheddar and the rest of the bacon.
- Bake: Bake for 30–40 minutes, until the top is bubbling and lightly browned and the potatoes are tender when pierced.
- Finish and serve: Let the casserole rest 5–10 minutes. Garnish with remaining green onions or parsley. Serve warm.
