Description
Creamy, cheesy, and loaded with smoky turkey bacon, Mississippi Mud Potatoes are the ultimate comfort side dish. This baked casserole combines tender russet potatoes with a rich blend of sour cream, mushroom soup, cheddar, and green onions. Topped with optional mozzarella for a golden finish, it’s perfect for holidays, potlucks, or cozy family dinners. Easy to prepare and full of flavor, this dish is guaranteed to be a crowd favorite.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 ½ cups sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1 ½ cups shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 ½ cups cooked and crumbled turkey bacon
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add diced potatoes and cook for about 10 minutes until just fork-tender. Drain and set aside.
In a large mixing bowl, combine sour cream, cream of mushroom soup, cheddar cheese, green onions, garlic powder, salt, and pepper. Stir until well mixed.
Fold in the cooked potatoes and crumbled turkey bacon.
Pour the mixture into the prepared baking dish and spread it evenly.
Top with mozzarella cheese if using.
Bake for 30 to 35 minutes or until bubbly and golden on top.
Let cool slightly before serving.
Notes
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Potatoes: Stick to russets for best texture and flavor. Avoid waxy potatoes like red or Yukon gold.
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Cheese: Mix cheese types for deeper flavor—sharp cheddar and mozzarella work well, but you can try Monterey Jack or Colby too.
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Make-Ahead: Assemble up to 24 hours in advance and bake fresh for convenience.
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Freezer Friendly: Freeze before or after baking. Just make sure it’s well-wrapped to prevent freezer burn.
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Customizable: Add veggies, swap bacon types, or spice it up—this dish is easy to adapt.
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Leftovers: Reheat in the oven or air fryer to maintain texture. Store in airtight containers for best results.