Mississippi Mud Potatoes are the ultimate comfort food—a delicious, hearty side dish loaded with cheese, bacon, and creamy potatoes. This recipe is a crowd-pleaser at family gatherings, potlucks, and even as a weeknight dinner side. The gooey melted cheese and crispy bacon over perfectly roasted potatoes create a rich, savory flavor that’s hard to resist.
Ingredients:
- 2 lbs Russet potatoes (about 4-5 large potatoes), diced into 1-inch cubes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 slices of bacon, cooked and crumbled
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
- 1 tsp paprika (optional, for extra flavor)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Fresh parsley, chopped, for garnish
Steps:
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Potatoes
Rinse and scrub the potatoes thoroughly, then dice them into 1-inch cubes. You can peel the potatoes if you prefer, but leaving the skin on adds texture and additional nutrients. Place the potato cubes in a large mixing bowl.
3. Season and Coat the Potatoes
Drizzle the potatoes with olive oil and melted butter. Add minced garlic, paprika, onion powder, garlic powder, salt, and pepper. Toss the potatoes until they are evenly coated with the oil and seasoning mixture.
4. Roast the Potatoes
Spread the seasoned potatoes evenly onto your prepared baking sheet. Bake in the preheated oven for 35-40 minutes, stirring halfway through to ensure even browning. The potatoes should be golden brown and crispy on the outside while soft on the inside.
5. Prepare the Toppings
While the potatoes are roasting, cook your bacon in a skillet until crispy. Once done, remove the bacon from the pan, drain the excess fat, and crumble the bacon into small pieces. Set aside. Chop the green onions and set them aside for garnish.
6. Layer the Cheesy Goodness
Once the potatoes are golden and crispy, remove them from the oven. Transfer them into a baking dish or leave them on the baking sheet. Sprinkle the shredded cheddar and mozzarella cheese over the hot potatoes, followed by the crumbled bacon.
7. Melt the Cheese
Return the potatoes to the oven for an additional 5-7 minutes, just until the cheese melts and becomes bubbly. The goal is to achieve that gooey, irresistible layer of cheesy goodness on top.
8. Add the Finishing Touches
Remove the cheesy potatoes from the oven and top them with sour cream, chopped green onions, and a sprinkle of fresh parsley for color and added flavor. Serve the Mississippi Mud Potatoes warm and enjoy!
Tips for Variation
- Spice it Up: Add diced jalapeños or a dash of cayenne pepper for a spicier version.
- Use Sweet Potatoes: For a sweeter and healthier alternative, swap out the Russet potatoes with sweet potatoes.
- Herb Infusion: Add rosemary, thyme, or dill to the seasoning mix for a fresh, herbaceous flavor.
- Vegan-Friendly Option: Use vegan cheese, plant-based bacon, and vegan sour cream to make this recipe suitable for vegans.
- Loaded Mud Potatoes: Mix in cooked ground beef or sausage for a meatier version of this dish.
- Creamy Twist: Swap half of the sour cream with cream cheese for an extra creamy texture.
- Cracker Crumble Topping: Top the dish with crushed buttery crackers or breadcrumbs for a crispy, crunchy topping.
- Add Vegetables: Incorporate diced bell peppers, mushrooms, or onions to add more texture and nutrition to the dish.
Macros (Per Serving – Approx. 1 Cup)
- Calories: 320 kcal
- Carbohydrates: 35g
- Protein: 12g
- Fat: 16g
- Fiber: 3g
- Sodium: 450mg
- Sugar: 2g
Frequently Asked Questions!
- Can I prepare Mississippi Mud Potatoes in advance?
- Yes! You can roast the potatoes and store them in an airtight container in the refrigerator. When you’re ready to serve, simply reheat them, add the cheese and toppings, and bake until the cheese melts.
- Can I make this dish gluten-free?
- Absolutely! This recipe is naturally gluten-free, as it requires no flour or gluten-containing ingredients. Just double-check any store-bought items like cheese and bacon to ensure they are certified gluten-free.
- How do I store leftover Mississippi Mud Potatoes?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave them in short intervals.
- What type of potatoes work best for this recipe?
- Russet potatoes are ideal because they hold their shape well and develop a crispy exterior when roasted. Yukon Gold potatoes can also be used for a creamier texture.
- Can I freeze Mississippi Mud Potatoes?
- While you can freeze them, the texture of the potatoes may change slightly after thawing. If you plan to freeze this dish, do so before adding the sour cream and toppings. Reheat and add the fresh toppings when ready to serve.
Delicious Mississippi Mud Potatoes Recipe: A Hearty, Cheesy Side Dish
Ingredients
- 2 lbs Russet potatoes about 4-5 large potatoes, diced into 1-inch cubes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 slices of bacon cooked and crumbled
- 4 tbsp unsalted butter melted
- 2 tbsp olive oil
- 3 cloves garlic minced
- ¼ cup green onions chopped
- Salt and pepper to taste
- 1 tsp paprika optional, for extra flavor
- ½ tsp onion powder
- ½ tsp garlic powder
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line a baking sheet with parchment paper to prevent sticking.
- Rinse and scrub the potatoes thoroughly, then dice them into 1-inch cubes. You can peel the potatoes if you prefer, but leaving the skin on adds texture and additional nutrients. Place the potato cubes in a large mixing bowl.
- Drizzle the potatoes with olive oil and melted butter. Add minced garlic, paprika, onion powder, garlic powder, salt, and pepper. Toss the potatoes until they are evenly coated with the oil and seasoning mixture.
- Spread the seasoned potatoes evenly onto your prepared baking sheet. Bake in the preheated oven for 35-40 minutes, stirring halfway through to ensure even browning. The potatoes should be golden brown and crispy on the outside while soft on the inside.
- While the potatoes are roasting, cook your bacon in a skillet until crispy. Once done, remove the bacon from the pan, drain the excess fat, and crumble the bacon into small pieces. Set aside. Chop the green onions and set them aside for garnish.
- Once the potatoes are golden and crispy, remove them from the oven. Transfer them into a baking dish or leave them on the baking sheet. Sprinkle the shredded cheddar and mozzarella cheese over the hot potatoes, followed by the crumbled bacon.
- Return the potatoes to the oven for an additional 5-7 minutes, just until the cheese melts and becomes bubbly. The goal is to achieve that gooey, irresistible layer of cheesy goodness on top.
- Remove the cheesy potatoes from the oven and top them with sour cream, chopped green onions, and a sprinkle of fresh parsley for color and added flavor. Serve the Mississippi Mud Potatoes warm and enjoy!