Pittsburgh Potatoes


  • 7 potatoes, scrubbed
  • 2 cups processed cheese food (such as Velveeta), cubed
  • 1/4 cup butter or margarine
  • 1 1/2 cups sour cream
  • 1/3 cup finely chopped yellow onions
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine
  • Paprika


Preheat an oven to 350 degrees F (175 degrees C).

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.

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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.

Bake in preheated oven until hot, about 30 minutes. Cool before serving.