Stuffed Smashed Potatoes

I love eating whole, unprocessed, real food. Eating gluten free and subsequently discovering all the wonderful benefits from eating food that is as close to it’s natural, original state has been an enlightening and …but let’s be honest here…sometimes I mourn for the loss of my ignorance. 
(*Beware: venting in process)

That’s right. I’m saying it.  There are sometimes when I look longingly at that big bag of cheap crappy cereal or box of Top Ramen noodles. There are days when I wish I could go back…just feed my family whatever is most convenient and inexpensive. Those days are gone. There’s no going back. (Not that I particularly liked the taste of the crappy bags of cereals. They were just cheap). 

It’s not just that though. As if just eating gluten free isn't hard enough. I can't go back to eating hormone and antibiotic injected meats, insecticide-riddled produce, or sugar-filled foods. I JUST CAN'T DO IT! Not now that I know what these dangerous poisons do once ingested.

So even though I do miss my food ignorance when the money runs low and the pantry and fridge look bare, I am no longer ignorant and the cheap, processed, convenience food is no longer an option!

Okay. Rant over. I can get to what’s for dinner now.

Here’s something cheap, simple, gluten free, and good for you!

Stuffed Smashed Potatoes (On the Cheap)

8-10 small red potatoes or new potatoes

1 egg

1 can tuna fish

1 tsp. sea salt + ½ tbsp. for potatoes

pinch red pepper flakes

2-4 kale leafs, stems removed, chopped

½ red onion, minced

1 clove garlic, minced

2 tbsp. olive oil + 2-3 tbsp. for potatoes

1 tbsp. dried parsley

1/3 cup Parmesan or cheddar cheese + 1/3 cup for potatoes

Rinse and scrub potatoes clean before putting them in a large pot of water along with some salt. Bring the potatoes to a boil and continue boiling for about 15-20 minutes, until they are fork tender.

While the potatoes are boiling make the stuffing. Mix egg, tuna, salt, red pepper, chopped kale, minced onion and garlic, parsley, olive oil and cheese together in a bowl.

Drain the potatoes and preheat the oven to 400. Drizzle a baking sheet with olive oil and spread the potatoes out on the sheet. Using a potato masher gently press the potatoes until they are about an inch and a half thick or so.

(P.S. My kids stole my potato masher and did who knows what with it so I had to make due with a spatula. Use a potato masher.)

Drizzle more olive oil onto the potatoes and generously salt and pepper each tater. Sprinkle a little cheese on each and then top with big spoonful of kale/tuna stuffing.

Bake for 10-15 minutes until the kale and outside of the potatoes are crisp and the inside is creamy and melted. Scoop each stuffed smashed potato with a spatula onto a plate. 


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Monday, 21 September 2020

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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