Mississippi Mud Potatoes

Cast iron skillet filled with diced potatoes topped with melted cheddar cheese, bacon bits, and chives.

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Mississippi Mud Potatoes

These Mississippi mud potatoes are rich enough to serve in small portions. Smoky bacon and sharp cheddar give them that familiar loaded potato flavor.

Prep Time20

Cook Time1 15

Resting Time10

Total Time1 45

Course: Side Dish

Cuisine: American

Keyword: bacon and cheese potato bake, cheesy bacon potatoes, cheesy Mississippi mud potatoes, Mississippi mud potato casserole

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

8 Ounces bacon cooked and chopped
2 Tablespoons butter
1 yellow onion medium, finely diced
2 Teaspoons garlic minced
3 ½ Pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
¾ Cup sour cream
½ Cup mayonnaise
1 Tablespoon Dijon mustard
1 Teaspoon smoked paprika
1 ½ Cups sharp cheddar cheese shredded
¼ Cup green onions, chives, or parsley chopped
½ Teaspoon salt or to taste
¼ Teaspoon black pepper or to taste

Instructions

Preheat the oven to 375°F and lightly grease a cast iron pan or 9 x 13-inch baking dish.
Cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate and set aside, leaving about a tablespoon of the bacon drippings in the skillet.
Add the butter to the skillet with the bacon drippings. Stir in the diced yellow onion and garlic and cook for 4 to 5 minutes, until softened and lightly golden. Remove from the heat.
Add the cubed potatoes to a large mixing bowl. Add the sautéed onion mixture and toss to combine.
In a separate bowl, whisk together the sour cream, mayonnaise, Dijon mustard, smoked paprika, salt and black pepper.
Pour the creamy mixture over the potatoes and stir until all the potatoes are evenly coated.
Fold in 1 cup of the shredded cheddar and about ½ cup of the cooked bacon.
Transfer the potato mixture to the prepared pan and spread it evenly. Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and stir the potatoes, bringing some of the creamy mixture from the bottom up around the potatoes.

Stir gently so you don't break the potato pieces.

Sprinkle the remaining ½ cup cheddar cheese over the top, then scatter the remaining bacon and sliced green onions or chives on top.
Return the dish to the oven uncovered and bake for another 20 to 25 minutes, or until the potatoes are completely tender and the cheese is melted and lightly browned.
Remove from the oven and let them sit before serving.

Allow them to rest for 10 minutes so the sauce thickens up a little.

Notes

Cut evenly: Keep the potato cubes the same size so you don’t end up with firm pieces among the cooked ones.
Save some crisp bacon: Reserve a little to add after baking if you want a crunchy topping.
Let it rest: Wait 10 minutes before serving to let the creamy mixture thicken slightly.

Nutrition

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