Delicious Mississippi Mud Potatoes Recipe

There’s something magical about the smell of crispy bacon and bubbling cheese drifting from the oven. These Mississippi Mud Potatoes are the ultimate comfort food — creamy, cheesy, smoky, and baked to golden perfection with just the right amount of crunch on top.

I first came across this dish during a family reunion in the Mississippi Delta. One bite of these hearty potatoes, and I was hooked. Now they make a regular appearance at our table during cookouts, holidays, and cozy Sunday dinners. Plus, they’re incredibly easy to prep and wildly budget-friendly — win-win!

Whether you’re feeding a crowd or just want something indulgent and satisfying, these Mississippi Mud Potatoes are guaranteed to steal the show.

Why You’ll Love These Mississippi Mud Potatoes

Get ready to meet your new favorite side dish (or main course — no judgment here). These Mississippi Mud Potatoes hit all the right notes: creamy, savory, crispy, cheesy, and just a little smoky from the bacon.

They're ridiculously easy to make. With just a few pantry staples and a quick chop of potatoes, you’re halfway there. Everything bakes together in one dish, making cleanup just as easy as the prep.

They're perfect for feeding a crowd. Whether it’s a backyard BBQ, potluck, or holiday dinner, this dish stretches beautifully and satisfies everyone — even the picky eaters. You can easily double the recipe and make it in a larger casserole dish.

They’re budget-friendly. Potatoes, cheese, sour cream, and bacon are all inexpensive and widely available. No fancy ingredients needed — just honest, hearty flavors.

They’re versatile. Want to add some diced jalapeños for heat? Swap the bacon for smoked sausage? Use sweet potatoes instead? This recipe is a blank canvas for your comfort food creativity.

No matter the occasion, Mississippi Mud Potatoes always come through. Next up, let’s take a look at what makes these ingredients so special.

Ingredients Notes

The beauty of Mississippi Mud Potatoes lies in the simple, down-home ingredients that come together to create something greater than the sum of its parts.

Russet potatoes are the star of the show. Their starchy texture makes them ideal for roasting — they crisp up on the outside while staying fluffy inside. I recommend peeling them, but if you're a fan of rustic texture, go ahead and leave the skins on for extra fiber and a touch of earthiness.

Thick-cut bacon adds a smoky, salty bite that infuses the whole dish. As it bakes, the fat renders out, flavoring the potatoes and giving the top a beautiful golden crisp. Cook the bacon first until just crispy before mixing it in — that way, you’ll avoid any soggy pieces.

Sharp cheddar cheese brings the creamy richness. Its bold flavor stands up beautifully to the bacon and potatoes, and it melts like a dream. You can use a mix of cheddar and mozzarella for a stretchier, gooier finish.

Sour cream provides that tangy creaminess that ties everything together. It melts into the potatoes and cheese, creating a luscious sauce. If you want to lighten things up slightly, Greek yogurt is a great substitute, but the flavor will be a touch more tart.

You’ll also need a baking dish (9x13 inches works great) and some aluminum foil to cover the dish during the first part of baking. A large mixing bowl for tossing everything together is helpful too.

How To Make These Mississippi Mud Potatoes

Making Mississippi Mud Potatoes is a breeze, and the result is so worth it. Here’s how to bring this cheesy, bacon-filled dream to life.

Start by preheating your oven to 375°F and greasing a 9x13-inch baking dish. While the oven heats, peel and dice your russet potatoes into small chunks — about ½-inch pieces work best. This helps them cook evenly and soak up all that delicious flavor.

Meanwhile, cook your bacon in a skillet over medium heat until it’s just crisp. Transfer it to a paper towel-lined plate to drain, then chop it into bite-sized pieces. Don’t toss that bacon grease — you’ll mix it into the potatoes for an extra layer of smoky goodness.

In a large mixing bowl, combine the chopped potatoes, cooked bacon, shredded cheddar cheese, and a generous scoop of sour cream. Season with salt, pepper, and a pinch of garlic powder. Give it all a good toss so every piece is coated with cheesy, creamy goodness.

Pour the mixture into your prepared baking dish and cover it tightly with foil. Bake for 30 minutes covered, then remove the foil and continue baking for another 25–30 minutes. The top should be golden and bubbly, and the potatoes fork-tender.

Let the dish rest for 5–10 minutes before serving. This gives everything a chance to settle and makes it easier to scoop out those perfect, gooey servings.

Storage Options

Got leftovers? Lucky you. These potatoes store beautifully and reheat like a charm.

For refrigeration, transfer the cooled potatoes to an airtight container. They’ll keep well in the fridge for up to 4 days. If you’ve baked them in a casserole dish with a lid, you can simply cover and refrigerate the whole dish.

To freeze, scoop the cooled potatoes into a freezer-safe container or wrap the entire baking dish tightly in plastic wrap and aluminum foil. They’ll stay good for up to 2 months. Thaw overnight in the fridge before reheating.

When it comes to reheating, the oven is your best friend. Pop a portion into a baking dish, cover with foil, and warm at 350°F for 15–20 minutes, or until hot and bubbly. For smaller servings, the microwave works too — just heat in 1-minute intervals until warmed through.

Variations and Substitutions

The base recipe for Mississippi Mud Potatoes is delicious on its own, but it also plays well with plenty of fun twists. Here are a few of my favorites:

If you like things spicy, try mixing in some chopped jalapeños, hot sauce, or pepper jack cheese. Just a small amount will kick up the flavor without overwhelming the dish.

Swap out the protein for a fun twist. Cooked, crumbled breakfast sausage or diced smoked sausage works beautifully in place of bacon. Want to go meatless? Use roasted mushrooms or a plant-based bacon alternative.

For a slightly lighter take, use Greek yogurt in place of sour cream and turkey bacon instead of pork. You’ll still get the creaminess and smokiness, with a bit less fat.

Want even more richness? Add a couple tablespoons of cream cheese or a splash of heavy cream to the mix before baking. It creates an ultra-luxurious texture that’s almost casserole-like.

You can even use different potatoes! Try this with red potatoes or Yukon golds if that’s what you have on hand — just keep the chunks on the smaller side so they cook through evenly.

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