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    You are in: Home / Recipes / Pittsburgh potatoes Recipe
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    Pittsburgh potatoes

    Pittsburgh potatoes. Photo by Shannon Cooks

    1/1 Photo of Pittsburgh potatoes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    paula&matt's Note:

    I don't know the history of this dish but since it says Pittsburgh and that is where I was born and raised it HAS to be good!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips.
    2. 2
      Cook cheese and next 4 ingredients in a saucepan over low heat, stirring costantly, until thoroughly heated and cheese melts.
    3. 3
      Pour cheese sauce over potato mixture, and spoon into a baking dish.
    4. 4
      Top with breadcrumbs, and dot with butter.
    5. 5
      Bake at 350 degrees F.
    6. 6
      for 20 to 30 minutes.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on December 14, 2007

      55

      All most ever Steeler party I go to in the "Burgh" has some version of this recipe. Thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2007

      55

      Great dish. I was born and raised in Pittsburgh but have never heard of this before, so I thought I'd give this a try, now that I live an ocean away from my hometown. I didn't have any pimiento strips on hand so I substituted a diced, sauteed red bell pepper and it tasted just the same. I also couldn't bring myself to use processed cheese spread (despite my Pittsburgh roots, I'm a bit of a foodie purist), sorry! I used a mixture of white cheddar and swiss- this was nice. There are two small things that I would do differently when I make this again: I will saute the onion instead of boiling it as the boiled onion lacks aesthetic appeal and does not add as much flavorful punch as it could have. Also, I am going to top this with at least a cup of breadcrumbs next time; the crispy, crunchy breadcrumbs on top really complete this dish. I only used a small amount and wish that I had added more. Crushed Ritz crackers would be really good instead of breadcrumbs, too! All in all, we definitely liked this and it made us feel a little closer to the Burgh! Thanks for posting, yinz!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2002

      55

      With just me to cook for, I had to rather reduce the quantities, but oohh, I like this way of eating potatoes. Pittsburg is now on my list of 'towns to visit' next time I am in USA. It wasn't difficult to make, and with the smalled quantity, took less time to cook. Try it, I'm sure you'll enjoy it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pittsburgh potatoes

    Serving Size: 1 (184 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 329.1
     
    Calories from Fat 171
    51%
    Total Fat 19.0 g
    29%
    Saturated Fat 12.1 g
    60%
    Cholesterol 61.6 mg
    20%
    Sodium 1338.7 mg
    55%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.3 g
    17%
    Protein 11.3 g
    22%

    The following items or measurements are not included:

    pimiento strips

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