Mississippi Mud Potatoes

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Get ready to discover your new favorite comfort food side dish! Mississippi Mud Potatoes combine creamy, cheesy goodness with a rich, velvety texture that’s absolutely irresistible. This Southern-inspired recipe transforms humble spuds into something truly spectacular.

Perfect for potlucks, family dinners, or holiday gatherings, these indulgent potatoes feature layers of tender sliced potatoes smothered in a decadent sauce that will have everyone asking for seconds.

Why You’ll Love This

  • Simple ingredients you probably already have in your kitchen
  • Make-ahead friendly – perfect for busy weeknights
  • Crowd-pleasing side dish that pairs with almost any main course
  • Minimal prep time with maximum flavor impact
  • Leftovers taste even better the next day
Mississippi Mud Potatoes

Ingredients

  • 7 medium russet potatoes (about 3 pounds), washed and scrubbed
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 green onions, chopped
  • 4 slices bacon, chopped
  • 1 pound extra sharp cheddar cheese, grated (about 4 cups)
  • Salt and pepper

Instructions

  1. Preheat the oven to 350°F.
  2. Cut the scrubbed potatoes into chunks. Place them in a baking dish and season with salt and pepper.
  3. Bake for 25-30 minutes until potatoes are fork tender.
  4. While potatoes bake, cook bacon pieces in a skillet over medium heat until crispy. Drain on paper towels.
  5. Slice the cooked bacon into smaller pieces.
  6. In a large bowl, mix together the sour cream, mayonnaise, 3 cups of grated cheese, green onions and bacon pieces.
  7. When potatoes are done, remove from oven and add them to the sour cream mixture. Toss gently to coat.
  8. Transfer mixture to a greased 9×9 inch baking dish, spreading evenly.
  9. Top with remaining 1 cup grated cheese. Recipe by Ineskohl.info
  10. Bake for 10-15 minutes until hot and bubbly.
  11. Remove from oven and garnish with extra green onions if desired. Serve immediately while hot.

Tips & Variations

  • Use a mandoline for uniformly thin potato slices that cook evenly
  • Substitute half-and-half for heavy cream to reduce calories
  • Add crumbled bacon or ham for a heartier version
  • Mix in different cheese varieties like Gruyere or Monterey Jack
  • Make it spicy by adding diced jalapeños or red pepper flakes

Serving Suggestions

These rich and creamy potatoes pair perfectly with grilled meats, roasted chicken, or a simple green salad. For a complete Southern-style meal, serve alongside meatloaf or fried chicken with steamed green beans.

Notes

  • Store leftovers covered in the refrigerator for up to 3 days
  • Test potato doneness by inserting a knife – it should slide in easily
  • Let rest for 10 minutes before serving to help sauce thicken

FAQs

  • Can I make this ahead of time? Yes, assemble up to 24 hours in advance and bake just before serving.
  • Can I freeze this dish? Not recommended, as the cream sauce may separate when thawed.
  • What type of potatoes work best? Russet potatoes are ideal, but Yukon Gold will also work well.
  • Can I make this in a slow cooker? Yes, cook on low for 4-6 hours, but the top won’t get as crispy.
Mississippi Mud Potatoes

Mississippi Mud Potatoes

Recipe by

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Get ready to discover your new favorite comfort food side dish! Mississippi Mud Potatoes combine creamy, cheesy goodness with a rich, velvety texture that’s

Servings4
Prep15 min
Cook30 min
Calories—

Ingredients

  • 7 medium russet potatoes (about 3 pounds), washed and scrubbed
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 green onions, chopped
  • 4 slices bacon, chopped
  • 1 pound extra sharp cheddar cheese, grated (about 4 cups)
  • Salt and pepper

Steps

  1. Preheat the oven to 350°F.
  2. Cut the scrubbed potatoes into chunks. Place them in a baking dish and season with salt and pepper.
  3. Bake for 25-30 minutes until potatoes are fork tender.
  4. While potatoes bake, cook bacon pieces in a skillet over medium heat until crispy. Drain on paper towels.
  5. Slice the cooked bacon into smaller pieces.
  6. In a large bowl, mix together the sour cream, mayonnaise, 3 cups of grated cheese, green onions and bacon pieces.
  7. When potatoes are done, remove from oven and add them to the sour cream mixture. Toss gently to coat.
  8. Transfer mixture to a greased 9×9 inch baking dish, spreading evenly.
  9. Top with remaining 1 cup grated cheese. Recipe by Ineskohl.info
  10. Bake for 10-15 minutes until hot and bubbly.
  11. Remove from oven and garnish with extra green onions if desired. Serve immediately while hot.

Notes

  • Store leftovers covered in the refrigerator for up to 3 days
  • Test potato doneness by inserting a knife - it should slide in easily
  • Let rest for 10 minutes before serving to help sauce thicken

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