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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Thanksgiving stuffed in a Potato! (grain,gluten,egg,nut,dairy free &amp; paleo)

Thanksgiving stuffed in a Potato! (grain,gluten,egg,nut,dairy free & paleo)

Craving the flavors of thanksgiving but don't want to cook a huge feast for dinner? Problem solved..make these DELICIOUS potatoes stuffed with the flavors of thanksgiving and celery, turkey (or chicken) sage and cranberries! So good, so simple to make! These guys are perfect to make on a sunday night of meal prepping for the week!

We stuffed mini red potatoes for fun- but full size potatoes are just as great of an option!

Thanksgiving in a Potato!


  • 6 large russet potatoes OR 12 Mini Red Potatoes

  • 1 tbsp olive oil

  • 1/2 tsp sea salt

  • 1/2 tsp pepper

  • 2 tbsp olive oil

  • 1 lb turkey breast, diced

  • 3 ribs celery, chopped

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 tsp sea salt

  • 3/4 tsp black pepper

  • 1/2 tsp ground sage

  • 1/2 cup dried cranberries

  • 1 tbsp Otto's cassava flour OR 1/2 tbsp starch of choice. (Tapioca/Arrowroot or Potato)

  • 1 cup chicken broth


  1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place the potatoes, olive oil, salt and pepper in a large bowl and toss to coat. Place the potatoes onto the prepared baking sheet and place into oven. Bake for 60-70 minutes or until fork tender, set aside.

  2. In a large skillet over medium high heat add the olive oil and turkey. Cook for 3 minutes then add to the skillet the celery, onion, garlic, salt, pepper and sage. Stir well to combine and continue to cook for another 7 minutes. Stir in the cranberries.

  3. To the skillet add the cassava flour, stir to coat and whisk in the broth. Allow to come to a bubble and thicken, about 3 minutes. Remove from heat.

  4. Once the potatoes are cooked and cool enough to handle, using a sharp knife trim off 1/4 inch of the top (lengthwise). Discard the top, scoop out the potato leaving behind 1/4 inch thick potato shell. Place the flesh into a bowl and once all of the potatoes have been scooped, mash the flesh.

  5. Add the prepared filling to the bowl of mashed potato and stir well to combine. Spoon the filling mixture into the potato shells, over filling will probably be necessary. Return the potatos to the preheated oven and bake for an additional 10 minutes.


You can also make this recipe with chicken thighs or even pork chops. Just cook in the oil longer than 3 minutes until cooked through!

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