Oh, can I just say how excited I am to share this Mississippi Mud Loaded Potatoes recipe with you? It’s a dish that’s perfect for a cozy night in or a casual get-together with friends and family. I first stumbled upon it during a potluck, and it was an instant hit! The combination of creamy potatoes, savory toppings, and that rich, comforting flavor really stole my heart—and everyone else’s too!
These potatoes are so indulgent and satisfying; it’s like a hug for your taste buds! They’re completely loaded with all the deliciousness you can think of: melted cheese, crispy bacon, and a dollop of sour cream. Trust me, they’re the kind of dish that brings everyone to the table and keeps them coming back for more. Plus, they’re easy enough to whip up, so you can enjoy more time with your loved ones and less time in the kitchen. If you’re looking for more yummy potato ideas, I’d also recommend trying my cheesy garlic mashed potatoes—so good!
Why You’ll Love This Mississippi Mud Loaded Potatoes Recipe
- Flavor explosion with rich cheddar cheese and crispy bacon
- Decadent, creamy filling that mixes perfectly with tender potato skins
- Customizable with toppings like jalapeños or different cheeses
- Simple steps that result in a show-stopping dish
- Great for meal prep or as a crowd-pleasing side
- Comfort food that screams indulgence yet is easy to make
These potatoes are perfectly loaded and can be kept simple or dressed up to suit your taste—it’s your choice! Add your favorite toppings to make them truly your own!
How to Make Mississippi Mud Loaded Potatoes
If you’re looking for a comforting, crowd-pleasing dish that’s packed with flavor, these Mississippi Mud Loaded Potatoes are just the ticket! With crispy bacon, creamy cheese sauce, and a crispy baked potato skin, this recipe will definitely wow everyone at the dinner table or make your solo night in a bit more special.
What You’ll Need:
- Russet potatoes – 4 medium-sized. I love russets for their fluffy texture when baked!
- Bacon – 1/2 cup cooked and chopped. Go for thick-cut bacon for that extra smoky flavor; I usually use Applegate Naturals.
- Cheddar cheese – 1 cup shredded. Sharp cheddar works wonderfully; it really gives that classic cheesy taste!
- Sour cream – 1 cup, for that creamy richness. I like Daisy sour cream, as it has a nice, clean flavor.
- Milk – 1/2 cup. I prefer whole milk for a creamier texture in the cheese sauce.
- Green onions – 1/4 cup chopped for that fresh crunch.
- Butter – 1/4 cup. Unsalted butter is perfect for better controlling the seasoning.
- All-purpose flour – 2 tbsp, to help thicken the cheese sauce.
- Garlic powder – 1/2 tsp to add savory notes.
- Salt and pepper – to taste, always essential for flavor!
- Fresh parsley – chopped, for a lovely garnish at the end.
The Directions:
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then pierce them several times with a fork to let the steam escape. Bake the potatoes directly on the oven rack for about 45-60 minutes until they’re tender.
- While the potatoes bake, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for about a minute to create a roux—it’ll smell wonderful!
- Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the sour cream, garlic powder, and half of the cheddar cheese, stirring until everything is melted and smooth. Season with salt and pepper to taste—yum!
- When the potatoes are done baking, carefully remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out some of the insides, leaving a bit of flesh on the skin for stability.
- In a large bowl, combine the scooped-out potato flesh with the chopped bacon, green onions, and your delicious cheese sauce. Mix everything until it’s well combined.
- Spoon that tasty mixture back into the potato skins. Top with the remaining cheddar cheese for extra gooeyness!
- Return the loaded potatoes to the oven and bake for another 15-20 minutes or until the cheese is bubbly and golden brown. It’s going to smell amazing!
- Finally, garnish your loaded potatoes with freshly chopped parsley before serving. Enjoy every cheesy, bacon-y bite of these Mississippi Mud Loaded Potatoes—absolutely delicious!
Feel free to get creative with this recipe! You can adjust the bacon and cheese amounts or even throw on toppings like jalapeños or different cheese varieties for a personal touch. Happy cooking!
Can I Use Other Types of Potatoes for This Recipe?
Yes, you can use other types of potatoes like Yukon Gold or sweet potatoes if you prefer a different flavor or texture. Just keep in mind that cooking times may vary slightly based on the size and type of potato used, so check for tenderness with a fork.
How Can I Make This Recipe Vegetarian?
To make these loaded potatoes vegetarian, simply omit the bacon and consider using a plant-based bacon substitute or adding more vegetables like mushrooms or bell peppers for extra flavor and texture. You can also boost the cheese by adding more variety such as Monterey Jack or pepper jack.
What’s the Best Way to Store Leftover Loaded Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This will help maintain the crispness of the potato skins!
Can I Prepare These Potatoes Ahead of Time?
Absolutely! You can prepare the potato filling and scoop out the insides a day in advance. Just store the filling in the refrigerator. When you’re ready to bake, fill the potato skins with the mixture, top with cheese, and bake as directed. This makes for a quick and easy meal when time is tight!
More Delicious Loaded Potato Recipes!
If you love loaded potatoes, you’re going to enjoy these tasty recipes. Check them out below:
- Cheesy Mashed Potato Puffs
- Loaded Mashed Potato Bites
- Cheesy Ham & Bacon Potatoes
- Honey Mustard Roasted Potatoes
- Creamy Potato and Sausage Chowder
Mississippi Mud Loaded Potatoes
Indulge in these creamy and cheesy Mississippi Mud Loaded Potatoes, packed with savory bacon and topped with bubbling cheddar for a comforting side dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 4 medium-sized russet potatoes
- 1/2 cup cooked bacon, chopped
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup green onions, chopped
- 1/4 cup butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork. Bake the potatoes directly on the oven rack for about 45-60 minutes or until tender.
- While the potatoes are baking, in a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to create a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens. Add in the sour cream, garlic powder, and half of the cheddar cheese. Stir until the cheese is melted and smooth. Season with salt and pepper to taste.
- Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out a portion of the insides, leaving a bit of potato on the skin.
- In a large bowl, combine the scooped-out potato flesh, chopped bacon, green onions, and the cheese sauce you prepared. Mix until well combined.
- Spoon the mixture back into the potato skins. Top with the remaining cheddar cheese.
- Return the loaded potatoes to the oven and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
- Garnish the loaded potatoes with fresh parsley before serving. Enjoy your Mississippi Mud Loaded Potatoes!
Notes
- Adjust the amount of bacon and cheese to your preference.
- You can add other toppings like jalapeños or different types of cheese for extra flavor.
Keywords: loaded potatoes, cheesy comfort food, potato recipes
