Pittsburgh Potatoes Recipe - Allrecipes.com
Pittsburgh Potatoes Recipe
  • READY IN hrs

Pittsburgh Potatoes

Recipe by  

"This is a cheesy, savory potato dish made with Velveeta®, sour cream, and onions. It is a favorite among all who try it."

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Ingredients Edit and Save

Original recipe makes 10 Servings Change Servings
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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil, and cook until tender enough to pierce with a fork; drain, and and cut into cubes.
  3. Melt cheese and 1/4 cup butter in a large saucepan over medium low heat, stirring frequently. Remove the pan from the heat; stir in the sour cream, onion, salt, and pepper. Stir the potatoes into the cheese mixture, and transfer to a 2 quart casserole dish. Dot the top of the potatoes with the remaining 2 tablespoons of butter, and sprinkle with paprika.
  4. Bake in preheated oven until hot, about 30 minutes. Cool before serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2009

My husband hates sour cream so I was a bit worried about this one, but he loved it. It didn't have a strong sour cream taste and was delicious.

 
Most Helpful Critical Review
Jan 27, 2011

These potatoes are just okay in my opinion. Very bland and desperately in need of something to make them special. They're basically just cheesy potatoes. If I make them again I'll definitely add garlic and cayenne and maybe even some green or red pepper and chives. There's not enough onion in the recipe to even taste it.

 
Sep 28, 2009

This was FANTASTIC! I had my in-laws and parents for dinner so I doubled it. It was creamy and so good. I added bacon bits and sprinkled the top with chives too. Very, very good! I will make this forever!

 
Apr 23, 2010

I have tried unsuccessfully to make cheese potatoes for years. THey tend to be too greasy or not cooked enough. THis was awesome and I will use it every time. Everything is better Pittsburgh-style!!!

 
Jul 14, 2009

I liked the which from scalloped potatoes which I usually make. I did alter the recipe with less onion for a picky eater and I changed the velveta to 1 1/2 cups and half a cup of mozzerella. I also added about 1/8 tsp garlic powder and right before I took it out I put additional cheese and some chopped cooked bacon on top. Everyone loved them, but next time I will put in the 1/3 cup onion for sure. Thanks!

 
Aug 31, 2009

I grew up just south of Pittsburgh and this is always a staple at picnics and family reunions. Thanks for posting. I always forget to ask for the recipe!! :)

 
Jun 15, 2009

Very good potatoes! I am from Pittsburgh and It brought back very happy memories. Thank you!

 
Mar 18, 2009

Quick and easy. Watch the the cheese/butter in saucepan. Will burn easy even on low setting w/ gas stove. Must stir constantly. Lots of flavor. My 14 yr old son loved it.

 

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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 755 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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