Pittsburgh Potatoes

When I was planning my #30daysofdairy recipe posts I put out a call to my family and friends. One of my dear friends Emily Caldwell sent me this great recipe! I had never had this until I made it and we all really enjoyed it in our house. Did I have any doubt that it would be good? Absolutely not but we really loved these potatoes and I will be making them again soon, maybe even tomorrow!

Special thanks for the Caldwell family for a new potato staple recipe!

5 from 1 reviews
Pittsburgh Potatoes
Prep time
Cook time
Total time
From the Caldwell Family
Serves: 8-12
  • 8 large potatoes, left whole with skins on
  • 1 lb. Velveeta cheese, cubed
  • ½ lb. bacon . chopped, do not fry
  • 2 Tbsp. minced onion (I used ½ of a small onion)
  • 1 cup Miracle Whip
  • ½ tsp. salt
  • ½ tsp. pepper
  • Olives (optional)
  1. Boil whole potatoes in a large pot for about 15-20 minutes until soft. Remove from water and allow to cool.
  2. Preheat oven to 350 degrees F.
  3. Once potatoes are cool cut potatoes in 1 inch cubes with skins left on.
  4. Mix potatoes, Velveeta cubes, chopped bacon, minced onions, Miracle Whip, salt and pepper together in a large mixing. Place in a greased 13x9-inch pan. Top with sliced olives if desired.
  5. Bake uncovered for 1 hour.


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