Description
Mississippi Mud Potatoes are a rich, cheesy, and hearty Southern comfort food dish made with tender potatoes, crispy bacon, melty cheese, and creamy sour cream. Perfect as a side or main, this baked casserole is ideal for potlucks, family dinners, or when you crave something comforting and satisfying.
Ingredients
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6 medium Russet or Yukon Gold potatoes, diced
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6–8 slices of peef, cooked and crumbled
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1 1/2 cups shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 cup sour cream
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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2–3 green onions, chopped
Optional Additions:
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Jalapeños for heat
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Cooked sausage for added protein
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Chopped mushrooms or bell peppers
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Ranch dressing or BBQ drizzle (for serving)
Instructions
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Boil Potatoes: Wash and dice potatoes into bite-sized chunks (peeling optional). Boil in salted water for 10 minutes until just tender. Drain well.
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Cook Bacon: Fry bacon until crisp. Drain on paper towels, then crumble. Reserve a bit of bacon grease if desired for extra flavor.
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Layer Ingredients: In a greased baking dish, layer half the potatoes. Sprinkle with half the bacon, cheeses, seasonings, and green onions. Repeat with remaining ingredients.
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Bake: Preheat oven to 350°F (180°C). Cover the dish with foil and bake for 30 minutes. Remove foil and bake uncovered for another 10–15 minutes until cheese is melted and golden.
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Serve: Let cool for 5 minutes. Garnish with extra green onions and a dollop of sour cream, if desired. Serve hot.
Notes
Boil potatoes until just fork-tender—avoid overcooking.
Freshly shredded cheese melts best.
For crispier potatoes, pan-fry lightly after boiling.
Make ahead by assembling the dish and refrigerating unbaked.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish / Casserole
- Method: Baking
- Cuisine: Southern American