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!
I do par-cook my bacon for this recipe. I didn’t use to but found the bacon would not get done enough. I typically fry it until it is just cooked but not crispy. It will crisp while cooking with the potatoes.
Special thanks for the Caldwell family for a new potato staple recipe!
Pittsburgh Potatoes
Prep time
Cook time
Total time
From the Caldwell Family
Author: Renée Norman-Kenny
Serves: 8-12
Ingredients
- 8 large potatoes, left whole with skins on
- 1 lb. Velveeta cheese, cubed
- ½ lb. bacon . chopped and par-cooked
- 2 Tbsp. minced onion (I used ½ of a small onion)
- 1 cup Miracle Whip
- ½ tsp. salt
- ½ tsp. pepper
- Olives (optional)
Instructions
- Boil whole potatoes in a large pot for about 15-20 minutes until soft. Remove from water and allow to cool.
- Preheat oven to 350 degrees F.
- Once potatoes are cool cut potatoes in 1 inch cubes with skins left on.
- 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.
- Bake uncovered for 1 hour.
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