Mississippi Mud Potatoes

Mississippi Mud Potatoes are a hearty and indulgent side dish that combines crispy potatoes, smoky flavors, and gooey cheese into one irresistible bake.

This recipe is loaded with flavor, featuring roasted potatoes tossed with a savory blend of seasonings, sour cream, and cheese, then baked to golden perfection. Whether you’re hosting a barbecue, family gathering, or potluck, this dish will quickly become a favorite on your table!

Kitchen Equipment Needed

• Baking sheet
• Large mixing bowl
• Measuring cups and spoons
• Spatula or spoon
• Aluminum foil (optional for easy cleanup)

Ingredients

• 2 lbs russet or Yukon Gold potatoes, diced into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup green onions, thinly sliced (optional, for garnish)
• 1/4 cup cooked, crumbled turkey bacon or plant-based bacon (optional, for topping)

Directions

1. Preheat the Oven
   • Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easier cleanup.
2. Prepare the Potatoes
   • In a large mixing bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
3. Roast the Potatoes
   • Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
4. Add the Cheese and Sour Cream
   • Transfer the roasted potatoes back to the mixing bowl. Add the shredded cheddar cheese and sour cream, stirring until the potatoes are evenly coated.
5. Bake Again
   • Return the cheesy potatoes to the baking sheet and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve
   • Remove from the oven and sprinkle with green onions and turkey bacon (if using). Serve hot and enjoy!

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Nutrition (Per Serving – Serves 6)

• Calories: 230
• Protein: 6g
• Carbohydrates: 25g
• Fat: 12g
• Fiber: 3g
• Sodium: 360mg

Expert Tips

• Crispy Potatoes: Make sure the potatoes are spread out evenly on the baking sheet so they roast instead of steaming.
• Make Ahead: Roast the potatoes in advance and finish with cheese and sour cream just before serving.
• Extra Flavor: Add a sprinkle of ranch seasoning or smoked paprika to the sour cream mixture for a flavor boost.

FAQs

Can I use sweet potatoes instead?
Absolutely! Sweet potatoes add a natural sweetness to the dish and pair beautifully with the savory ingredients.

Can I make this dish vegan?
Yes! Use plant-based cheese, vegan sour cream, and omit the bacon or use a plant-based alternative.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.

Storing & Reheating

• Storing: Place leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a 350°F oven until heated through, or microwave in short intervals, stirring occasionally.

Substitutions & Variations

• Cheese Options: Swap cheddar for Monterey Jack, mozzarella, or pepper jack for a twist.
• Herbs: Add fresh rosemary, thyme, or parsley for an herby touch.
• Spicy Version: Sprinkle with red pepper flakes or drizzle with hot sauce for a kick of heat.

Mississippi Mud Potatoes

Mississippi Mud Potatoes are a hearty and indulgent side dish that combines crispy potatoes, smoky flavors, and gooey cheese into one irresistible bake.

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Equipment

• - Baking sheet
• - Large mixing bowl
• Measuring cups and spoons
• - Spatula or spoon
• - Aluminum foil (optional for easy cleanup)

Ingredients

  

• - 2 lbs russet or Yukon Gold potatoes diced into 1-inch cubes
• - 2 tbsp olive oil
• - 1 tsp garlic powder
• - 1 tsp onion powder
• - 1/2 tsp smoked paprika
• - 1/2 tsp salt
• - 1/4 tsp black pepper
• - 1 cup shredded cheddar cheese
• - 1/2 cup sour cream
• - 1/4 cup green onions thinly sliced (optional, for garnish)
• - 1/4 cup cooked crumbled turkey bacon or plant-based bacon (optional, for topping)

Instructions

 

• **Preheat the Oven**
• - Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easier cleanup.
• **Prepare the Potatoes**
• - In a large mixing bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
• **Roast the Potatoes**
• - Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
• **Add the Cheese and Sour Cream**
• - Transfer the roasted potatoes back to the mixing bowl. Add the shredded cheddar cheese and sour cream, stirring until the potatoes are evenly coated.
• **Bake Again**
• - Return the cheesy potatoes to the baking sheet and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• **Garnish and Serve**
• - Remove from the oven and sprinkle with green onions and turkey bacon (if using). Serve hot and enjoy!