Pittsburgh Potatoes

Pittsburgh Potatoes

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Brad P. 0

"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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1 h 30 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 32 Ratings

Most helpful positive review

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

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 ...

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.

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-...

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 mak...

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...

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.

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!! :)

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

I made as directed but added some leftover ham. The whole family loved it. The sour cream & onions made them so flavorful. Will make again!

Quick and easy to make, not a lot of fuss. I had several baked potatoes left over from a previous meal and used them. Very creamy and oh so good.

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