Description
Mississippi Mud Potatoes are a rich, creamy Southern-style casserole packed with crispy bacon, sharp cheddar cheese, sour cream, and fluffy russet potatoes. This savory comfort food is perfect for family dinners, potlucks, and holiday gatherings.
Ingredients
Scale
- 8 slices bacon: adds crispy, smoky flavor
- 1 cup mayonnaise: creates a creamy, rich base
- 1 cup sour cream: adds tanginess and balances the mayo
- 1 teaspoon kosher salt: enhances overall flavor
- 1 teaspoon garlic powder: adds savory depth without overpowering
- 1/2 cup sliced scallions: brings freshness and a mild onion taste
- 2 cups shredded sharp Cheddar cheese: provides sharp, melty richness
- 3 pounds russet potatoes (peeled and diced): absorb flavor and hold texture
Instructions
- Preheat oven to 400°F. Arrange bacon on a foil-lined baking sheet and cook until crispy, about 15–20 minutes. Let cool slightly and crumble.
- Reduce oven temperature to 325°F. Lightly grease a 9×13-inch casserole dish with nonstick spray.
- In a large bowl, whisk together mayonnaise, sour cream, salt, garlic powder, and scallions until combined.
- Stir in shredded Cheddar cheese, then fold in diced russet potatoes until evenly coated.
- Fold in most of the crumbled bacon, reserving some for topping.
- Spread mixture evenly in the prepared baking dish. Top with reserved bacon.
- Bake uncovered at 325°F for 50–60 minutes, or until potatoes are fork-tender and top is lightly browned.
- Let rest 5–10 minutes before serving. Garnish with extra scallions if desired.
Notes
- Use freshly shredded cheese for better melting and flavor.
- Greek yogurt can be used in place of sour cream for a lighter version.
- Leftovers are great in a breakfast hash the next day.
- Make ahead by assembling the casserole and baking just before serving.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
Keywords: Mississippi Mud Potatoes, potato casserole, cheesy potatoes, bacon potatoes, Southern side dish, creamy baked potatoes