Here’s a detailed recipe for Mississippi Mud Potatoes, a rich, cheesy, bacon-loaded side dish that’s perfect for potlucks, holidays, or any comfort food meal.
🥔 Mississippi Mud Potatoes Recipe
👨🍳 Servings:
6–8
⏲️ Time:
- Prep: 15 minutes
- Cook: 60 minutes
- Total: ~1 hour 15 minutes
📋 Ingredients:
- 6 cups russet potatoes, peeled and diced (about 4–5 medium potatoes)
- 1½ cups sour cream
- 1½ cups shredded sharp cheddar cheese (or a blend)
- 6–8 slices bacon, cooked and crumbled
- ½ cup green onions or chives, sliced
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- Optional toppings: extra cheese, bacon bits, green onions
🍽️ Directions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). - Prepare Potatoes:
Peel and dice potatoes into small, even cubes (about ½ inch). Optionally, parboil them for 5–7 minutes in salted water to speed up baking, then drain. - Mix Ingredients:
In a large bowl, combine:- Sour cream
- Cream of mushroom soup
- Garlic powder
- Onion powder
- Salt and pepper
- Half the cheese
- Half the bacon
- Green onions
- Add Potatoes:
Fold in the diced potatoes until well-coated. - Transfer to Baking Dish:
Pour the mixture into a greased 9×13-inch baking dish. Spread evenly. - Top and Bake:
Sprinkle the remaining cheese and bacon on top.
Cover with foil and bake for 45 minutes.
Remove foil and bake for another 15–20 minutes, or until bubbly and golden on top. - Garnish & Serve:
Garnish with extra green onions or chives if desired. Serve hot.
❓ FAQs About Mississippi Mud Potatoes
🔄 Can I make this ahead of time?
Yes! Prepare the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time if baking from cold.
🧊 Can I freeze it?
Yes, but texture may change slightly due to the dairy. Freeze after baking (cooled), tightly wrapped, for up to 2 months. Reheat at 350°F, covered with foil.
🥓 Can I use pre-cooked bacon or bacon bits?
Yes. Pre-cooked bacon or high-quality bacon bits work well in a pinch, but freshly cooked bacon provides the best flavor and texture.
🥔 Can I use other potatoes?
Yes, but russets are best for absorbing the creamy mixture. Yukon Golds are creamier and also work well. Avoid waxy potatoes like red potatoes for this recipe.
🧀 What other cheeses can I use?
Colby Jack, Monterey Jack, mozzarella (for stretchiness), or a cheddar blend all work great. Use what you like or have on hand.
🌿 Can I make this vegetarian?
Absolutely. Omit the bacon or use vegetarian bacon alternatives. Also, use cream of mushroom instead of chicken soup.
🔥 Can I make it spicier?
Yes. Add chopped jalapeños, cayenne pepper, or hot sauce to the mix. Pepper jack cheese also adds a nice kick.
🧄 Can I add other ingredients?
Sure! Try:
- Diced bell peppers
- Mushrooms
- Cooked sausage or ham instead of bacon
- Caramelized onions
📝 Tips for Success:
- Dice the potatoes evenly for uniform cooking.
- Parboiling helps avoid crunchy potatoes if you’re short on baking time.
- Don’t skimp on seasoning—taste the creamy mixture before adding raw potatoes.
- Use full-fat sour cream for the creamiest texture.
Would you like a printable version or a lower-carb variation (e.g., using cauliflower)?