Mississippi Mud Potatoes
Oct 07, 2024
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My Mississippi mud potatoes recipe is the comfort food side dish that is a must make for your next gathering. Tender, melt-in-your-mouth potatoes, are combined with bacon and cheese to make a dish that everyone will love. Once you try them, you’ll see why this is a family favorite recipe that’s unforgettable.
This Mississippi mud potatoes recipe is something that has been passed down to me over the years. I’m not exactly sure where it originated, but it’s been a staple in our family for as long as I can remember.
My secret to these potatoes is cooking them low and slow. This allows the the potatoes to become tender while still holding their shape. The combination of potatoes, cheese, and bacon is seriously something that I can’t stop eating.
These potatoes are so good, they are definitely worthy of serving at holidays, but they are simple enough to have for a weeknight meal.
If you are interested in more potato side dishes be sure to check out sausage green bean potato casserole, party potatoes, red skin mashed potatoes, and roasted small potatoes.
Why I love this recipe
- The best comfort food. This recipe is some of the best comfort food around. It will make you feel warm and satisfied with every bite.
- Nostalgic family food. This recipe reminds me of home and hopefully it will help you create memories with family and friends.
- Great for any occasion. You can serve this for an everyday side dish, potluck, or holiday.
Ingredients needed
- Potatoes – I like using russet potatoes or Yukon Golds for this recipe.
- Bacon – Use a whole pack of bacon. Cook and crumble the bacon.
- Sour cream – Sour cream gives this creaminess and flavor.
- Mayonnaise – Use your favorite mayonnaise. I like using Duke’s or Best Foods.
- Onion – I like using sweet Vidalia onion or white onions. You could substitute with diced green onion.
- Cheese – Shredded mild cheddar cheese.
- Garlic powder, salt, and pepper
How to make cheesy Mississippi mud potatoes
Scroll to the recipe card for the full, printable recipe and step-by-step video.
- Place the sour cream, mayonnaise, garlic powder, salt, and pepper in a bowl. Whisk together to combine.
- Stir in shredded cheddar cheese, cooked bacon, and diced onion.
- Stir in the diced potatoes. Spread the mixture out in a 9×13 baking dish sprayed with non-stick cooking spray.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 30 minutes.
Heather’s recipe tips
- I recommend shredding your own cheese if possible. It melts better and just tastes better.
- I like to chop my bacon into small pieces before cooking it. This allows you to cook it all at one time and each piece gets perfectly cooked.
- Make sure to drain off any bacon grease before adding to the potato mixture.
- Check the potatoes about 30 minutes into cooking. If they are starting to get brown, cover the baking dish with foil.
- Try to dice the potatoes similar in size so that they all cook the same.
- You can test if the potatoes are done by piercing them with a fork. If they feel soft, the potatoes are done.
Variations
This recipe can be changed up to suit your taste. Here are a few suggestions:
- Protein: Try substituting the bacon with cooked and crumbled sausage or ground beef.
- Cheese: You can experiment with different cheeses like sharp cheddar, mozzarella, colby jack, or monterey jack.
- Vegetables: If you would like to add in vegetables I recommend diced bell pepper or diced celery.
- Seasonings: You can spice up the potatoes by adding a pinch of cayenne pepper or Cajun seasoning. You could also mix in ranch seasoning with the creamy base to have ranch potatoes. I also like using seasoned salt in the place of regular salt.
How to store
Store: If you have leftovers, let the potatoes cool and then store in an airtight container in the refrigerator for up to 4 days.
Reheat: You can reheat them in the oven or in the microwave. If you reheat in the oven at 350 degrees, I recommend covering the dish with foil to prevent burning.
Freeze: Freeze the potatoes in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Common questions
I like peeling the potatoes if I’m using russet potatoes. If you use Gold potatoes you could leave the skin on if you like.
You can add all of the ingredients in a slow cooker and cook on low for 6 hours.
If you want to make this ahead of time, I would recommend baking, let cool and then cover and refrigerate. If you don’t bake and put it in the refrigerator, the potatoes will turn brown.
Yes, you could thaw frozen hash browns to use. You will need to cut back on the cook time.
How to serve
I like serving these cheesy potatoes as a side dish with things like chicken, pork chops, steak, turkey, and more.
You could even serve this as a main dish with a side house salad or other vegetables.
More delicious potato recipes
Let me know if you make this Mississippi potatoes recipe in the comments.
Mississippi Mud Potatoes Recipe
Ingredients
- 6 cups potatoes, peeled and cubed
- 2 cups cheddar cheese, shredded
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup diced onion
- 1 12 ounce package of bacon, cooked and crumbled
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 325 degrees F. Spray a 9 x 13 baking dish with non-stick cooking spray.
- Place the sour cream, mayonnaise, garlic powder, salt, and pepper in a bowl. Whisk together to combine.
- Stir in the shredded cheese, diced onion, and cooked and crumbled bacon.
- Stir in the cubed potatoes. Try to cover all of the potatoes with a mixture.
- Spread the mixture out in the prepared baking dish. Cover the dish with foil and bake for 45 minutes.
- Carefully remove the foil and bake another 15-20 minutes or until the potatoes are tender.
- Serve and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
