loaded with bacon and finished with a bubbly, golden top. They’re rich, hearty, and wildly crowd-pleasing—perfect
for potlucks, holidays, backyard cookouts, and “just because” dinners.
Introduction
If you love potato casseroles, Mississippi Mud Potatoes are the kind of recipe that feels like it was invented for
second helpings. It’s creamy, cheesy, and packed with savory flavor, but still simple enough to throw together on a
weeknight. The name sounds playful—“mud” potatoes—but it’s actually a perfect description: the potatoes bake in a
rich, creamy mixture that clings to every cube, creating that irresistible, “scoopable” texture that keeps people
coming back for more.
What makes this dish stand out from other potato bakes is the combination of textures. You get soft, tender potato
bites in the center, a creamy sauce that feels like a cross between cheesy mashed potatoes and a loaded baked potato
filling, and a golden, slightly crisp top where the cheese bubbles and browns. Add bacon and a little garlic, and
you’ve got a casserole that tastes like comfort and celebration at the same time.
Mississippi Mud Potatoes also win because they’re incredibly flexible. You can go classic with bacon and cheddar,
or you can build your own version with smoked sausage, jalapeños, green onions, or different cheeses. The “rules”
(the best practices) are simple: choose the right potato, cut it evenly, season well, and bake long enough to let
the potatoes turn tender while the top gets golden. Once you understand the method, you can scale it up for a
holiday crowd or down for a smaller family dinner.
Another reason this dish is a favorite: it’s an easy “bridge” recipe. It pairs with nearly everything—steak,
chicken, pork, BBQ, burgers, and even holiday mains like ham or turkey. And if you’ve got leftovers, they reheat
beautifully. In fact, many people swear the flavor is even better the next day once everything has had time to
settle.
In this article, you’ll get a complete, restaurant-worthy version of Mississippi Mud Potatoes with clear steps,
make-ahead options, storage tips, and variations—plus the little details that prevent watery casserole bottoms and
ensure perfectly tender potatoes. Let’s bake a dish that disappears fast.
Ingredients
Main Ingredients
- 3 lb (1.36 kg) russet potatoes, peeled (optional) and cut into 1/2-inch cubes
- 2 cups (200 g) shredded cheddar cheese (sharp cheddar adds the best flavor)
- 8 oz (225 g) sour cream (full-fat for best texture)
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup (or cream of mushroom)
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (110 g) cooked bacon, crumbled (about 10–12 slices)
- 1/2 cup (60 g) chopped onion (yellow or sweet)
- 2–3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
Optional Flavor Boosters
- 1/2 tsp smoked paprika (adds BBQ-style depth)
- 1/4 tsp cayenne (for gentle heat)
- 1 tsp dried parsley (or 2 tbsp fresh parsley at the end)
- 1/2 cup green onions (stir in or sprinkle on top)
- 1 cup shredded mozzarella (extra melty stretch)
Best Potatoes for This Recipe
Russets are classic because they bake tender and soak up flavor. If you prefer a slightly firmer
bite, you can use Yukon Gold or do a 50/50 mix. Whatever you choose, cut cubes evenly so they cook
at the same rate.
