If you love classic comfort food, you'll LOVE these Mississippi Mud Potatoes! Savory potato cubes are baked with a creamy sauce, crispy bacon, sharp cheddar cheese, and a generous sprinkling of green onions.
It's the perfect side dish for holiday meals, potlucks, family reunions, or any occasion you want something savory, creamy, and cheesy.
My husband has been over the moon for months now, because I've been testing out Mississippi Mud Potatoes at least 1-2 times per week. He's been a fan since the first round, but I just kept testing and tweaking until they were perfect!
Inspired by the rocky banks of the Mississippi river, cheesy Mississippi mud potatoes are the ultimate comfort food side dish. I know one thing for sure: they look ugly, but they taste amazing!
This recipe reminds me of family dinners in the 90's, when nutritional value was rarely a concern, and we would circle around cozy dishes filled with cheese, bacon, and creamy sauces.
While I think we have a more balanced approach to dinner time now, it's nice to have a comforting treat now and then, and this is the perfect dish to indulge in.
Why You'll Love It:
- Good old-fashioned comfort food. Cheese? Check. Bacon? Check. Potatoes? Checkity check check!
- No canned soups! A lot of cozy foods like this one use canned soups in the sauce. This one does not, which makes it a great option for those who are gluten-free or don't like to use canned foods.
- Made with fresh potatoes. While you could certainly swap the potatoes for frozen hash browns, this recipe uses budget-friendly Yukon Gold potatoes and does not require any boiling or precooking.
Ingredients
- Potatoes: I've tested this recipe with a variety of potatoes, and the best results are had when Yukon Gold potatoes are used. Another good option are red potatoes, but I cannot recommend russet potatoes – they don't soften as easily.
- Sour cream: We recommend a good quality thick sour cream like Daisy or Good Culture (or Gay Lea Gold if you're in Canada).
- Mayonnaise: Yes, it sounds weird, but trust me!
- Cheese: Freshly shredded sharp cheddar cheese is our top recommendation, but pre-shredded cheese will do in a pinch.
- Bacon: You'll need about 10-14 slices of bacon, which we will turn into crispy bacon bits. You can use packaged bacon bits to save time, but fresh is best.
- Seasonings: Garlic powder, onion powder, salt, and pepper.
- Green onions: For a bit of color and mild onion flavor. If you don't have any on hand, no worries – just use an additional ½ teaspoon of onion powder instead.
First, Cook the Bacon:
The best way to make homemade bacon bits is to slice the bacon into pieces while it is raw, then cook it. This creates the perfect crispy pieces!
- Slice 12 ounces (10-14 slices) of raw bacon into ¾" pieces.
- Add the bacon pieces to a heavy Dutch oven or skillet with high sides (to prevent splattering) and turn the heat to medium.
- Cook the bacon until crisp, stirring it often with a wooden spoon to help break up the pieces and promote even cooking.
- Once the pieces are crisp, remove the Dutch oven from the heat and use a slotted spoon to remove the bacon pieces.
- Drain on a paper towel-lined plate to absorb excess grease.
How to Make Mississippi Mud Potatoes
These cheesy potatoes are made with simple ingredients and feature tender potatoes in an irresistible sauce. If you're like me and this is your kind of recipe, stay tuned, because you're about to fall in love.
- Step one: Add sour cream, mayonnaise, and seasonings to a large bowl. Mix well.
- Step two: Sprinkle in the shredded cheese and green onions (if using)
- Step three: Fold in the cheese and green onions until well incorporated.
- Step four: Add the bacon to the sauce mixture and fold it in gently.
- Step five: Peel and cube 2 ½ pounds of Yukon Gold potatoes and place them in the bowl along with the sauce.
- Step six: Gently stir the potatoes and sauce together until the potatoes are evenly coated.
- Step seven: Lightly grease a 9X13" (23 x 33 cm) baking dish. Transfer the potato mixture to the baking dish, smoothing it out into an even layer.
- Step eight: Bake in a 400ºF (200ºC) oven for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
Main Dish Ideas:
- Grilled chicken or steak
- Pork chops (the ultimate 90's meal)
- Roast chicken
- Salmon (or other fish)
- Casseroles
- Pasta dishes
- Mississippi Pot Roast
- Soups or stew
Expert Tips
- Use freshly shredded cheese. If you have the time, we strongly recommend that you use cheese that you shred from the block. It melts perfectly and makes a big difference!
- Chop the bacon before cooking. I used to cook bacon strips whole and crumble them, but the best homemade bacon bits are made when you chop the bacon before cooking.
- Use Yukon Gold or red potatoes. I've tested this recipe so many times I've lost count! One issue we ran into was that russet potatoes did not cook as quickly, which led to overbaking the other ingredients. Use Yukon Gold (or red) potatoes for the best results.
If you loved this recipe for Mississippi Potatoes, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Mississippi Mud Potatoes
Ingredients
- 2 ½ pounds Yukon Gold potatoes peeled and cubed* (about 6-7 cups)
- 12 ounces bacon about 10-14 slices, chopped
- 8 ounces sharp cheddar cheese shredded (about 3 cups)
- ½ cup mayonnaise
- ½ cup sour cream good quality, like Daisy or Good Culture
- 1 teaspoon fine salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 4 green onions sliced (or an additional ½ teaspoon onion powder)
Instructions
- Preheat the oven to 400ºF (200ºC) and lightly grease a 9X13” baking dish with cooking spray or a thin coat of softened butter.
- Cook the bacon bits. Slice your bacon strips into ¾” cubes (I slice them lengthwise in half through the center, then into ¾” pieces). Add them to a large Dutch oven or skillet with high sides. Cook on medium heat, stirring them often with a wooden spoon to break them up and ensure they cook evenly. Once crisp, use a slotted spoon to transfer the cooked bacon pieces to a paper towel-lined plate to drain. Set aside.
- Add the mayonnaise, sour cream, salt, pepper, garlic powder, onion powder, and green onions to a very large bowl. Stir well to combine the ingredients.
- Sprinkle in the cheese and cooked bacon pieces, and fold them in until evenly distributed.
- Finally, add the cubed potatoes and toss them with the sour cream, mayo, and cheese mixture until well coated.
- Transfer the potato mixture to the prepared baking dish, spreading it into an even layer.
- Bake in the preheated oven for 50-60 minutes (uncovered), or until the potatoes are easily pierced with a fork and tender.
- Remove from the oven and allow to cool for 5 minutes before serving. Garnish with additional sliced green onion (if desired)
Notes
Nutrition
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Dorothy Bigelow
These have so much flavor considering how simple the ingredients are! They are my now my husband's favorite side dish, and the leftovers are awesome too.