Pittsburgh Potatoes

Pittsburgh Potatoes

23 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Brad P.
Recipe by  Brad P.

“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

Adjust Servings

Original recipe yields 10 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.

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Reviews (23)

Rate This Recipe
tpierce
14

tpierce

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.

elvisfan
10

elvisfan

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!

MIASMAMA
9

MIASMAMA

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!!!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 369 cal
  • 18%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 30.9 g
  • 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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