1. Preheat and prep
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the potatoes
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Peel and dice your potatoes into bite-sized cubes.
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Boil them in salted water for 8–10 minutes, until just fork-tender (don’t overcook — they’ll finish in the oven).
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Drain well and set aside to cool slightly.
3. Mix the creamy base
In a large mixing bowl, stir together:
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Sour cream
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Mayonnaise
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Half of the shredded cheese
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Chopped onion
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Garlic powder (if using)
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Salt and pepper to taste
This mixture should be smooth, creamy, and slightly tangy — it’s what makes the potatoes taste so indulgent.
4. Combine everything
Add the cooked potatoes and half of the crumbled bacon to the bowl.
Gently fold everything together until the potatoes are coated evenly.
5. Transfer to baking dish
Spread the mixture into your prepared baking dish.
Sprinkle the remaining cheese and bacon over the top.
6. Bake
Bake uncovered for 30–35 minutes, until hot and bubbly and the top is golden brown.
For extra crisp edges, broil for 1–2 minutes at the end — just keep an eye on it!
Serve It Up!
These creamy, cheesy potatoes go with everything — and sometimes steal the show!
They’re perfect alongside:
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BBQ ribs or pulled pork
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Fried chicken or baked ham
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Meatloaf or steak
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Or just on their own, with a green salad on the side
Top each serving with chopped green onions or parsley for a pop of color and freshness.
Tips for the Best Mississippi Mud Potatoes
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Don’t overcook the potatoes. They should be firm enough to hold their shape while baking.
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Use good cheese! A sharp cheddar or mix of cheddar and Monterey Jack gives the best flavor.
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Mayo adds creaminess. It won’t taste like mayo — it just makes the texture silky and rich.
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Make ahead: Assemble the casserole up to a day ahead, cover, and refrigerate. Bake just before serving.
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Double the recipe: It’s perfect for holidays and potlucks. Everyone will want seconds!
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Reheat: Warm in a 350°F oven for 15–20 minutes, or microwave single servings until hot.
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Freeze: You can freeze before or after baking (just wrap tightly). Thaw overnight in the fridge before reheating.
Variations You’ll Love
1. Loaded Mud Potatoes:
Add extra bacon, green onions, and a sprinkle of ranch seasoning for that loaded baked potato flavor.
2. Spicy Cajun Version:
Toss the potatoes with Cajun seasoning before baking. Serve with blackened chicken or shrimp.
3. Creamy Ranch Mud Potatoes:
Replace half the mayo with ranch dressing and add some shredded mozzarella for a tangy twist.
4. Breakfast Mud Potatoes:
Mix in scrambled eggs, breakfast sausage, and cheese — perfect for brunch!
Why Everyone Loves This Dish
Mississippi Mud Potatoes are the kind of side dish that feels like a hug in food form. They’re rustic, rich, and just a little indulgent — the kind of recipe that makes people go back for “just one more scoop.”
It’s comfort food at its best: cheesy, smoky, and creamy with just the right amount of crunch from the bacon. Whether you’re feeding a crowd, bringing a dish to a potluck, or making Sunday dinner, this one never disappoints.
In Short
Mississippi Mud Potatoes are:
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Creamy like mashed potatoes
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Cheesy like a casserole
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Smoky from the bacon
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Easy to make
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And absolutely addictive!
Serve it once, and you’ll find it becoming one of those “family recipes” everyone asks you for.
