Despite its incredibly rich flavor and impressive appearance, you’ll be amazed at how simple this recipe is to throw together. It requires minimal active prep time, making it perfect for a satisfying weeknight side or a guaranteed crowd-pleaser at your next potluck or gathering. Ready to dive into this pan of pure potato perfection? Try these Mississippi Mud Potatoes tonight—you won’t believe how simple indulgence can be! This recipe is destined to become a family favorite.

Ingredients :

4 large Russet potatoes (About 2-2.5 lbs total. Russets bake up fluffy, perfect for mashing.)
8 slices thick-cut bacon, cooked until crisp and crumbled (Reserve 1-2 tbsp of bacon grease for optional flavor boost!)
1 cup sour cream (Full fat recommended for richness, but light works too.)
1/2 cup unsalted butter, softened (Allows for easier mixing.)
2 cups shredded sharp cheddar cheese, divided (Sharp cheddar provides a robust flavor that stands up to the other ingredients.)
1/2 cup chopped green onions (Also known as scallions), divided (Use both white and green parts for flavor and color.)
1 teaspoon salt, or to taste (Adjust based on bacon saltiness.)
1/2 teaspoon black pepper, freshly ground preferred
Optional User Tip: For extra richness and creaminess, stir in 4 oz (half a block) of softened cream cheese along with the sour cream.
Optional User Tip: Want a little kick? Add 1/4 teaspoon of cayenne pepper or a finely diced jalapeño (seeds removed for less heat) to the potato mixture.
Universal Tip: Always salt your potato baking or boiling water like the ocean! Potatoes absorb seasoning best during the initial cooking phase.
Universal Tip: Grate your own cheese! Pre-shredded cheeses contain anti-caking agents that can make them melt less smoothly than block cheese you shred yourself.

Step-by-Step Instructions

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under running water and pat them completely dry. Prick each potato several times with a fork. (Why? This allows steam to escape during baking, preventing the potatoes from potentially exploding and helping them cook evenly).
Bake the Potatoes: Place the pricked potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until they are easily pierced with a fork or knife. The skin should be slightly crispy, and the inside should feel soft. (Why? Baking ensures a fluffy interior texture, which is ideal for the mashed filling of Mississippi Mud Potatoes, compared to boiling which can make them watery). Let the potatoes cool slightly, just enough so you can handle them (about 10-15 minutes).
Cook the Bacon: While the potatoes are baking, cook the bacon slices in a large skillet over medium heat until very crispy. Alternatively, bake bacon on a wire rack set over a baking sheet at 400°F for 15-20 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cool enough to handle, crumble the bacon into small pieces. Set aside. Optional: Reserve 1-2 tablespoons of the rendered bacon fat for adding to the potato mixture later for extra flavor.
Prepare the Potato Filling: Once the baked potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Using a spoon, scoop out the fluffy interior into a large mixing bowl, leaving about a 1/4-inch thick shell of potato skin intact. (Why? Leaving a border helps the potato skins hold their shape if you plan to refill them, though for a casserole-style Mississippi Mud Potatoes, you can just chop the baked potatoes, skins and all, if preferred). Place the empty potato skins in a 9×13 inch baking dish if refilling, otherwise discard or save for another use (like making potato skin snacks!).
Mash and Mix: To the bowl with the scooped potato flesh, add the softened butter, sour cream, 1.5 cups of the shredded cheddar cheese (reserving 1/2 cup for topping), about 3/4 of the crumbled bacon (reserving the rest for topping), about half of the chopped green onions (reserving the rest for garnish), salt, and pepper. Add the reserved bacon grease here, if using. Mash everything together using a potato masher or a large fork until well combined but still slightly lumpy for texture. Be careful not to overmix, as this can make the potatoes gummy. Taste and adjust seasoning if needed.
Assemble the Mississippi Mud Potatoes: Spoon the mashed potato mixture evenly into the prepared 9×13 inch baking dish (if not using the skins) or mound it back into the reserved potato skin shells placed in the baking dish. Spread the mixture smoothly or create some peaks and valleys for texture.
Top and Bake Again: Sprinkle the remaining 1/2 cup of shredded cheddar cheese and the remaining crumbled bacon evenly over the top of the potato mixture.
Final Bake: Place the baking dish back into the 400°F (200°C) oven. Bake for 15-20 minutes, or until the filling is heated through and the cheese on top is completely melted, bubbly, and beginning to turn golden brown around the edges. (Why? This second bake melts the topping beautifully and allows all the flavors in the filling to meld together perfectly). If you like a crispier topping, you can switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
Garnish and Serve: Remove the Mississippi Mud Potatoes from the oven. Let them rest for 5 minutes before garnishing generously with the remaining chopped green onions. Serve hot.

Servings Ideas

Mississippi Mud Potatoes are a showstopper side dish, rich and satisfying enough to complement a variety of main courses. Their cheesy, bacony goodness pairs wonderfully with hearty proteins. Try serving them alongside perfectly grilled steaks, smoky BBQ ribs, or juicy grilled chicken breasts. The robust flavors also stand up well to pulled pork sandwiches or even a simple roasted turkey or ham, making them a fantastic addition to holiday menus or potlucks.

For plating, you can serve the Mississippi Mud Potatoes directly from the baking dish for a rustic, family-style feel. Use a large spoon to scoop generous portions onto plates, ensuring everyone gets a bit of the cheesy, bacon-studded topping. For a slightly more refined presentation with individual potato skins, carefully place one or two filled skins on each plate next to the main course. Always garnish with fresh green onions right before serving for a pop of color and fresh flavor contrast. Consider adding a dollop of extra sour cream or even a drizzle of ranch dressing on the side for those who love extra creaminess. These potatoes are incredibly versatile and always a crowd-pleaser.

FAQs

What exactly are Mississippi Mud Potatoes?Mississippi Mud Potatoes are a savory baked potato dish, typically made casserole-style or by refilling baked potato skins. They feature mashed baked potatoes mixed with butter, sour cream, crispy bacon, green onions, and plenty of melted cheddar cheese, baked until bubbly and golden. They get their name from the rich, gooey, “muddy” appearance created by the melted cheese and bacon topping. It’s important not to confuse them with Mississippi Mud Pie, which is a chocolate dessert!
Can I make Mississippi Mud Potatoes ahead of time?Yes, absolutely! You can prepare the dish up to the point of the final baking (step 7). Assemble the casserole or fill the potato skins, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to serve, remove the cover, let it sit at room temperature for about 20-30 minutes (this helps it bake more evenly), and then bake according to step 8, adding an extra 5-10 minutes to the baking time to ensure it’s heated through completely.
What are the best potatoes to use for Mississippi Mud Potatoes?
Russet potatoes (sometimes called Idaho potatoes) are highly recommended. They have a high starch content and low moisture, which results in a light, fluffy texture when baked – perfect for mashing into the filling. Waxy potatoes like red potatoes or Yukon Golds can become gummy when mashed extensively. While russets are ideal, if you’re curious about exploring other unique tubers for different recipes, you can learn why Korean sweet potatoes are purple or discover what purple sweet potatoes are good for. For more general information on potato types, check out these USDA Potato Facts.
Can I use different types of cheese?Certainly! While sharp cheddar is classic for its bold flavor, feel free to experiment. Monterey Jack, Colby, Colby Jack, or even Pepper Jack (for a spicy kick) would all melt beautifully and taste delicious in Mississippi Mud Potatoes. A blend of cheeses can also add nice complexity.
How should I store and reheat leftovers?
Store leftover Mississippi Mud Potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for quick individual portions (heat in 30-60 second intervals, stirring if possible, until hot). For best results and to retain some crispness, reheat in an oven-safe dish at 350°F (175°C) for 15-20 minutes, or until heated through. You might want to cover it with foil initially to prevent drying out, then remove the foil for the last few minutes. Always adhere to food safety guidelines when storing and reheating leftovers; find more information from the FDA Food Safety Information.
Can I make Mississippi Mud Potatoes vegetarian?Yes, you can easily adapt this recipe. Simply omit the bacon. To add back some savory depth, consider sautéing 8 oz of chopped mushrooms with a little garlic until browned and mixing them into the potato filling. Smoked paprika can also add a nice “smoky” element often provided by bacon. You could also use a plant-based bacon alternative if desired.
Is this recipe gluten-free?Naturally, the core ingredients (potatoes, cheese, sour cream, butter, green onions) are gluten-free. Most bacon is also gluten-free, but it’s always wise to check the packaging, especially if it has added flavorings. Ensure your sour cream brand is also certified gluten-free if catering to someone with celiac disease.

Conclusion

Mississippi Mud Potatoes are more than just a side dish; they’re a comforting hug on a plate. The combination of fluffy potatoes, sharp cheddar, crispy bacon, and tangy sour cream creates an irresistible flavor profile that’s both decadent and incredibly satisfying. We’ve walked through how easy it is to bring this crowd-pleasing recipe to your table, perfect for anything from a casual weeknight dinner to a festive holiday gathering. The beauty of Mississippi Mud Potatoes lies not only in their deliciousness but also in their adaptability. Don’t hesitate to make them your own!

Pro Tips:

For extra smoky flavor, add 1/2 teaspoon of smoked paprika to the potato mixture along with the salt and pepper. This complements the bacon beautifully.
Want an extra layer of flavor? Sauté half a cup of finely chopped yellow onion in a tablespoon of butter until softened and add it to the potato filling.

Feel free to explore variations! Try adding cooked, crumbled sausage instead of bacon for a different savory note, or make it a “Loaded Veggie” version by stirring in steamed broccoli florets or corn. For a bit of heat, mix in some chopped pickled jalapeños. Whichever way you make them, these Mississippi Mud Potatoes are sure to be a hit! Enjoy!

Delicious Mississippi Mud Potatoes

Print Recipe

Despite its rich, indulgent flavor and satisfying texture, this dish is surprisingly easy to make. Perfect for weeknight dinners or potlucks, these cheesy, bacon-studded Mississippi Mud Potatoes are guaranteed to please a crowd.

Author: Kiera
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 6–8 servings 1x
Category: Side Dish
Method: Baked
Cuisine: American

Ingredients

Scale

4 large Russet potatoes (about 2–2.5 lbs)
8 slices thick-cut bacon, cooked and crumbled (reserve 1–2 tbsp grease, optional)
1 cup sour cream (full fat recommended)
1/2 cup unsalted butter, softened
2 cups shredded sharp cheddar cheese, divided
1/2 cup chopped green onions, divided
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Optional: 4 oz softened cream cheese
Optional: 1/4 tsp cayenne pepper or 1 diced jalapeño (seeds removed)

Instructions

Preheat oven to 400°F (200°C). Scrub and dry potatoes. Prick with a fork.
Bake potatoes directly on the rack or on a baking sheet for 50–60 minutes until soft. Let cool slightly.
While baking, cook bacon in a skillet or bake on a rack until crispy. Crumble and set aside. Reserve 1–2 tbsp bacon grease if desired.
Once cool enough to handle, slice potatoes in half and scoop out flesh into a bowl, leaving a 1/4-inch shell. Optionally, discard or save skins. Place empty skins in a 9×13” baking dish if refilling.
Add butter, sour cream, 1.5 cups cheddar, 3/4 of the bacon, half of the green onions, salt, pepper, and optional ingredients to the potato flesh. Mash to combine, keeping some texture.
Spoon mixture into baking dish or back into potato skins. Spread smoothly or create texture.
Top with remaining cheddar and bacon. Bake for 15–20 minutes until hot and cheese is bubbly and golden. Optionally broil 1–2 minutes for crispiness.
Rest 5 minutes. Garnish with remaining green onions. Serve hot.

Notes

To enhance flavor, use smoked paprika or sautéed onions. For a vegetarian version, omit bacon and use mushrooms or plant-based alternatives.

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 2g
Sodium: 700mg
Fat: 34g
Saturated Fat: 17g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 12g
Cholesterol: 65mg

Keywords: potatoes, bacon, cheese, casserole, baked potato, comfort food