Pittsburgh Potatoes recipe

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Ingredients

7 potatoes, scrubbed
2 cups processed cheese food (such as Velveeta®), cubed
¼ cup butter or margarine
1 ½ cups sour cream
⅓ cup finely chopped yellow onions
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter or margarine
paprika

Nutrition Info

368.7 calories
carbohydrate: 30.9 g
cholesterol: 61.7 mg
fat: 23.2 g
fiber: 3.4 g
protein: 10.7 g
saturatedFat: 14.2 g
servingSize: -
sodium: 755.4 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 Servings

Recipe Note

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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