Mississippi Mud Potatoes

Mississippi Mud Potatoes are a comforting and indulgent side dish that combines tender potatoes with rich, creamy ingredients and a savory, cheesy topping.

This hearty dish is loaded with flavor, offering a perfect balance of creamy, cheesy, and slightly spicy elements, making it an ideal complement to any meal. Whether you serve it alongside grilled meats, roasted chicken, or on its own, these potatoes are sure to become a favorite at your dinner table.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Knife and cutting board
• Mixing bowls
• Grater (for cheese)
• Measuring cups and spoons
• Spatula

Ingredients Overview

• Potatoes: The base of the dish, offering a starchy, comforting texture.
• Cheese: A creamy cheese sauce made with shredded cheddar and cream cheese gives this dish a rich, indulgent flavor.
• Seasonings: A combination of ranch seasoning and other spices adds extra flavor and depth to the potatoes.
• Bacon: Crispy bacon bits provide a crunchy, salty contrast to the creamy potatoes.

Ingredients

For the Potatoes

• 5-6 medium russet potatoes, peeled and diced into 1-inch cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Creamy Cheese Sauce

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon ranch seasoning mix
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)

For the Topping

• 1/2 cup crispy bacon bits (or crumbled cooked bacon)
• 1/2 cup shredded cheddar cheese (for topping)

Directions

1. Prepare the Potatoes
   Preheat your oven to 375°F (190°C). Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside.
2. Make the Cheese Sauce
   In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, ranch seasoning, garlic powder, onion powder, and smoked paprika (if using). Stir until smooth and well-combined.
3. Combine the Potatoes and Cheese Sauce
   Add the cooked potatoes to the bowl with the cheese sauce. Gently fold the potatoes into the sauce, ensuring the potatoes are evenly coated. Season with additional salt and pepper to taste.
4. Assemble the Casserole
   Transfer the cheesy potato mixture to a greased 9×13-inch baking dish, spreading it out evenly.
5. Top and Bake
   Sprinkle the crispy bacon bits and shredded cheddar cheese evenly over the top of the potatoes. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is melted and bubbly.
6. Serve
   Once the potatoes are baked, remove them from the oven and let them cool for a few minutes. Serve warm as a delicious side dish.

Prep Time

15 minutes

Cook Time

30-35 minutes

Total Time

45 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~350
• Fat: ~20g
• Carbohydrates: ~35g
• Protein: ~10g

Expert Tips

• Creamy Texture: For an even creamier texture, you can add a bit of heavy cream to the cheese sauce mixture.
• Bacon Alternatives: For a lighter version, you can use turkey bacon or omit the bacon altogether for a vegetarian-friendly dish.
• Customize the Spices: Adjust the seasonings to your taste. You can add a pinch of cayenne pepper for a spicy kick or some fresh herbs like chives or parsley for extra freshness.

FAQs

Can I make this dish ahead of time?
Yes, you can assemble the casserole in advance and refrigerate it for up to 24 hours before baking. Just make sure to let it come to room temperature before baking, and adjust the baking time if needed.

Can I use other types of potatoes?
Yes! You can use red potatoes, Yukon Golds, or even baby potatoes for this recipe. Just make sure they are cut into even-sized pieces for uniform cooking.

Can I freeze Mississippi Mud Potatoes?
Yes, this dish freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and bake at 350°F (175°C) for about 20 minutes to heat through.

Storing & Freezing

• Storing: Leftover Mississippi Mud Potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the casserole in a freezer-safe container for up to 2-3 months. Reheat in the oven at 350°F (175°C) for about 20 minutes to warm through.

Substitutions & Variations

• Low-Carb Version: Substitute the potatoes with cauliflower for a lower-carb version of this dish.
• Cheese Variations: Experiment with different cheeses like mozzarella, Monterey Jack, or Parmesan for a unique flavor twist.
• Vegetarian Version: Skip the bacon and add extra vegetables like green onions or bell peppers for a meatless version.

Mississippi Mud Potatoes

Mississippi Mud Potatoes are a comforting and indulgent side dish that combines tender potatoes with rich, creamy ingredients and a savory, cheesy topping. This hearty dish is loaded with flavor, offering a perfect balance of creamy, cheesy, and slightly spicy elements, making it an ideal complement to any meal.

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Equipment

• - 9x13-inch baking dish
• Knife and cutting board
• Mixing bowls
• - Grater for cheese
• Measuring cups and spoons
• Spatula

Ingredients

  

• #### For the Potatoes
• - 5-6 medium russet potatoes peeled and diced into 1-inch cubes
• - 1 tablespoon olive oil
• - Salt and pepper to taste
• #### For the Creamy Cheese Sauce
• - 8 oz cream cheese softened
• - 1/2 cup sour cream
• - 1 cup shredded cheddar cheese
• - 1 tablespoon ranch seasoning mix
• - 1 teaspoon garlic powder
• - 1/2 teaspoon onion powder
• - 1/2 teaspoon smoked paprika optional
• #### For the Topping
• - 1/2 cup crispy bacon bits or crumbled cooked bacon
• - 1/2 cup shredded cheddar cheese for topping

Instructions

 

• **Prepare the Potatoes**
• Preheat your oven to 375°F (190°C). Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside.
• **Make the Cheese Sauce**
• In a large mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, ranch seasoning, garlic powder, onion powder, and smoked paprika (if using). Stir until smooth and well-combined.
• **Combine the Potatoes and Cheese Sauce**
• Add the cooked potatoes to the bowl with the cheese sauce. Gently fold the potatoes into the sauce, ensuring the potatoes are evenly coated. Season with additional salt and pepper to taste.
• **Assemble the Casserole**
• Transfer the cheesy potato mixture to a greased 9x13-inch baking dish, spreading it out evenly.
• **Top and Bake**
• Sprinkle the crispy bacon bits and shredded cheddar cheese evenly over the top of the potatoes. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is melted and bubbly.
• **Serve**
• Once the potatoes are baked, remove them from the oven and let them cool for a few minutes. Serve warm as a delicious side dish.