Rich, creamy, cheesy, and packed with bacon—Indulgent Mississippi Mud Potatoes are the ultimate comfort-food side dish (or honestly… a full meal on their own 😄). Tender potatoes are baked in a creamy sauce with melty cheese and crispy bacon until golden and irresistible.
🛒 Ingredients
2 lbs (900 g) russet or Yukon gold potatoes, peeled & diced
1 cup sour cream
1 cup mayonnaise
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 lb (450 g) bacon, cooked and crumbled
1 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp paprika
1/2 tsp black pepper
Salt to taste
Optional garnish: green onions or fresh parsley
🔪 Instructions
1. Prep the Potatoes
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Dice potatoes into small, even cubes for quicker cooking.
2. Mix the Creamy Sauce
In a large bowl, combine sour cream, mayonnaise, garlic, paprika, salt, and pepper.
Stir in cheddar cheese, Parmesan, chopped onion, and most of the bacon (reserve some for topping).
3. Combine Everything
Add diced potatoes to the bowl and toss until fully coated in the creamy mixture.
Spread evenly into the prepared baking dish.
4. Bake
Cover with foil and bake for 45 minutes.
Remove foil, sprinkle reserved bacon on top, and bake another 20–25 minutes until potatoes are tender and the top is golden.
5. Finish & Serve
Let rest for 5–10 minutes before serving.
Garnish with green onions or parsley if desired.
🌟 Tips for Extra-Indulgent Mississippi Mud Potatoes
Cut potatoes small for faster cooking and extra creaminess.
Swap half the cheddar for Monterey Jack or Colby for a smoother melt.
Add diced jalapeños for a spicy kick.
Want a crispy top? Broil for 2–3 minutes at the end.
Use pre-cooked bacon bits to save prep time.
🍽️ Serving Ideas
BBQ ribs or grilled chicken
Burgers or pulled pork sandwiches
Holiday dinners or potlucks
Serve with a crisp green salad to balance the richness
🧊 Storage & Reheating
Fridge: Up to 4 days in an airtight container
Freezer: Up to 2 months (best before baking)
Reheat: Oven at 350°F (175°C) or microwave with a splash of milk to keep creamy