1. What are Mississippi Mud Potatoes made of?

This dish typically includes: Diced russet or Yukon gold potatoes Cooked bacon Shredded cheddar cheese Sour cream & mayo for a creamy base Seasonings like garlic powder, salt, and pepper It’s a creamy, cheesy, bacon-packed casserole — think loaded baked potato meets Southern comfort bake.

2. Can I make Mississippi Mud Potatoes ahead of time?

Absolutely. This recipe is make-ahead friendly : Mix all ingredients and spread in your baking dish Cover and refrigerate up to 24 hours Add an extra 5–10 minutes to the baking time when cooking from cold

3. What’s the best type of potato for this recipe?

Both russet and Yukon gold potatoes work well: Russets : fluffier, slightly crispier edges when baked Yukon Golds : creamier texture, hold shape better Avoid waxy potatoes like red potatoes — they can become gummy.

4. Can I bake this in a casserole dish instead of foil packets?

Yes! In fact, a 9x13-inch casserole dish is the most traditional method: Bakes evenly Serves easily at potlucks or gatherings Can be reheated in the same dish

7 Mouthwatering Reasons to Love Mississippi Mud Potatoes Tonight

Description

Discover how to make the creamiest Mississippi Mud Potatoes ever—cheesy, hearty, and packed with smoky bacon flavor. A true Southern classic!

Ingredients

Scale

2 ½ pounds red potatoes, scrubbed and diced (skin on for rustic texture)
1 pound thick-cut bacon, chopped
2 cups sharp cheddar cheese, shredded
1 cup sour cream
1 cup mayonnaise (for ultra creaminess)
1 bunch green onions, chopped (reserve some for garnish)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (optional, adds depth)
Salt and black pepper, to taste
Nonstick cooking spray or butter for greasing

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Instructions

Prep the Potatoes and Bacon
Preheat your oven to 375°F.
Dice the red potatoes into small, bite-size pieces. No need to peel them.
In a large skillet over medium heat, cook the chopped bacon until crispy. Drain on a paper towel and set aside.
Mix the Creamy Base
In a large bowl, combine the sour cream, mayonnaise, shredded cheddar, half the green onions, garlic powder, onion powder, paprika, salt, and pepper.
Stir until smooth, creamy, and fully blended.
Assemble Everything
Add the diced potatoes and three-fourths of the cooked bacon to the creamy mixture.
Toss everything together until the potatoes are fully coated.
Bake to Perfection
Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.
Spoon the mixture into the dish and smooth the top.
Cover loosely with foil and bake for 45 minutes.
Remove foil and bake another 15–20 minutes, until bubbly and golden brown.
Garnish and Serve
Top with remaining bacon and chopped green onions.
Let it rest for 10 minutes before serving warm.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baked
Cuisine: Southern American