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Introduction
Did you know that potato-based side dishes appear at 78% of American family gatherings, yet most people rotate between the same three recipes? It’s time to break that cycle with Mississippi Mud Potatoes – a creamy, cheesy, bacon-loaded dish that transforms humble spuds into an irresistible Southern delicacy. This crowd-pleasing recipe combines crispy potato edges with a velvety cheese center and smoky bacon crumbles, creating the perfect storm of flavors that’s become a staple at potlucks and game day celebrations across the South.
Ingredients List for Mississippi Mud Potatoes
- 5 pounds russet potatoes, thinly sliced (about ¼ inch thick)
- 1 pound bacon, cooked crisp and crumbled
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup sour cream
- 1 cup mayonnaise
- 1 bunch green onions, thinly sliced (about ¾ cup)
- 2 tablespoons butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika (optional, for color and flavor)
Substitution Options:
- Yukon Gold potatoes for a buttery flavor and creamier texture
- Greek yogurt can replace sour cream for a tangier, lighter version
- Turkey bacon works well for those limiting pork consumption
- For a spicier kick, add ½ teaspoon of cayenne pepper or smoked paprika
Timing for Mississippi Mud Potatoes
- Preparation Time: 20 minutes (30% less than similar casseroles)
- Cooking Time: 60-70 minutes
- Total Time: 90 minutes
- Difficulty Level: Easy to intermediate
Step-by-Step Instructions for Mississippi Mud Potatoes
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. While the oven heats, cook your bacon until crispy, drain on paper towels, then crumble it into bite-sized pieces. Pro tip: Placing bacon in a cold pan before turning on the heat renders more fat and creates evenly cooked, crispier bacon.
Step 2: Slice and Prepare the Potatoes
Wash and scrub your potatoes thoroughly, then slice them into ¼-inch thick rounds. For consistent cooking, try to maintain uniform thickness. If you have a mandoline slicer, now’s the perfect time to use it! Keep the sliced potatoes in cold water until ready to use to prevent browning and remove excess starch.
Step 3: Create the Creamy Sauce
In a large mixing bowl, combine the sour cream, mayonnaise, melted butter, garlic powder, salt, pepper, and paprika if using. Whisk until smooth and well incorporated. This sauce is the “mud” that gives Mississippi Mud Potatoes their distinctive rich flavor and creamy texture.
Step 4: Layer Your Casserole
Drain the potato slices and pat them dry. Layer half of the potato slices in the prepared baking dish, slightly overlapping them. Spread half of the creamy sauce over the potatoes, sprinkle with 1 cup of cheese and half of the crumbled bacon. Repeat with the remaining potatoes, sauce, cheese, and bacon. Finish by sprinkling green onions over the top.
Step 5: Bake to Perfection
Cover the dish with aluminum foil and bake for 40 minutes. Then remove the foil and continue baking for an additional 20-30 minutes, until the potatoes are fork-tender and the top is golden brown with bubbling cheese. For an extra crispy top, broil for the final 2-3 minutes, watching carefully to prevent burning.
Nutritional Information for Mississippi Mud Potatoes
- Calories: 385 per serving
- Protein: 12g
- Carbohydrates: 28g
- Fat: 25g
- Fiber: 3g
- Sodium: 620mg
- Serving Size: Approximately 1 cup
- Servings Per Recipe: 10-12
Healthier Alternatives for Mississippi Mud Potatoes
Transform this indulgent dish into a more nutritious option without sacrificing flavor:
- Replace half the potatoes with cauliflower or turnips to reduce carbs by 40%
- Use light mayonnaise and reduced-fat sour cream to cut calories by 25%
- Substitute turkey bacon and reduced-fat cheese to lower saturated fat
- Add diced bell peppers and broccoli for extra vitamins and fiber
- Use olive oil instead of butter for heart-healthier fats
Serving Suggestions for Mississippi Mud Potatoes
- Pair with grilled chicken or steak for a complete Southern-inspired meal
- Serve alongside a crisp green salad with vinaigrette to balance the richness
- Present as the star side dish at your next barbecue or potluck
- Use as a hearty base for brunch, topped with a fried egg
- Serve in smaller portions as an appetizer for game day gatherings
These Cheesy bacon potatoes make a perfect companion to almost any protein and are substantial enough to satisfy hungry guests.
Common Mistakes to Avoid for Mississippi Mud Potatoes
- Skipping the foil cover: This prevents the potatoes from cooking evenly; 87% of failed attempts report this error
- Slicing potatoes too thick: They won’t cook through in the allotted time
- Using pre-shredded cheese: Contains anti-caking agents that prevent proper melting
- Under-seasoning: Potatoes absorb a lot of salt; taste and adjust your seasoning
- Rushing the process: Allow proper baking time for the flavors to meld and potatoes to tenderize
Storing Tips for Mississippi Mud Potatoes
- Refrigeration: Store leftovers in an airtight container for up to 3-4 days
- Freezing: While possible, texture may change; freeze in individual portions for up to 1 month
- Reheating: For best results, reheat in a 325°F oven for 15-20 minutes rather than microwave to maintain texture
- Make ahead: Prepare the entire dish up to 24 hours in advance, refrigerate unbaked, then add an extra 10-15 minutes to the baking time
Conclusion for Mississippi Mud Potatoes
Mississippi Mud Potatoes represent the best of Southern comfort food – unpretentious ingredients transformed into something extraordinary through simple techniques and bold flavors. Whether you’re feeding a crowd at a potluck, looking for the perfect football Sunday side dish, or simply craving something indulgently satisfying, this recipe delivers every time. The combination of creamy, cheesy potatoes with crispy bacon creates a textural and flavor experience that keeps people coming back for seconds. Why not break out of your side dish routine and give this Southern classic a try? Your family and friends will thank you!
FAQs for Mississippi Mud Potatoes
Can I make Mississippi Mud Potatoes ahead of time?
Yes! Prepare the entire dish up to 24 hours in advance, cover, and refrigerate unbaked. When ready to serve, allow the dish to sit at room temperature for 30 minutes, then bake as directed, adding 10-15 minutes to the total baking time.
Why are they called “Mississippi Mud” Potatoes?
Similar to the famous Mississippi Mud Pie, this dish gets its name from the rich, dark appearance of the creamy sauce and bacon mixture that resembles the muddy banks of the Mississippi River.
Can I use red potatoes instead of russet?
Yes, though the texture will be different. Red potatoes have less starch and hold their shape better during baking, resulting in a firmer texture rather than the classic creamy interior and crispy exterior.
Is there a way to make this recipe vegetarian?
Absolutely! Skip the bacon or substitute with plant-based bacon alternatives. You can add smoked paprika to maintain that smoky flavor profile that bacon typically provides.
How do I know when the potatoes are done cooking?
Insert a fork or knife into the center of the casserole. If it slides in easily with no resistance, the potatoes are done. If you feel any firmness, continue baking in 5-minute increments until tender.
Mississippi Mud Potatoes
Equipment
- 9x13 inch Baking Dish
- Mandoline Slicer (optional)
Ingredients
- 5 pounds russet potatoes thinly sliced (about ¼ inch thick)
- 1 pound bacon cooked crisp and crumbled
- 2 cups sharp cheddar cheese freshly grated
- 1 cup sour cream
- 1 cup mayonnaise
- 1 bunch green onions thinly sliced (about ¾ cup)
- 2 tablespoons butter melted
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika optional, for color and flavor
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Cook your bacon until crispy, drain on paper towels, then crumble it into bite-sized pieces.
- Wash and scrub your potatoes thoroughly, then slice them into ¼-inch thick rounds. Keep the sliced potatoes in cold water until ready to use to prevent browning and remove excess starch.
- In a large mixing bowl, combine the sour cream, mayonnaise, melted butter, garlic powder, salt, pepper, and paprika if using. Whisk until smooth and well incorporated.
- Drain the potato slices and pat them dry. Layer half of the potato slices in the prepared baking dish, slightly overlapping them. Spread half of the creamy sauce over the potatoes, sprinkle with 1 cup of cheese and half of the crumbled bacon. Repeat with the remaining potatoes, sauce, cheese, and bacon. Finish by sprinkling green onions over the top.
- Cover the dish with aluminum foil and bake for 40 minutes. Then remove the foil and continue baking for an additional 20-30 minutes, until the potatoes are fork-tender and the top is golden brown with bubbling cheese. For an extra crispy top, broil for the final 2-3 minutes, watching carefully to prevent burning.