Grain Free Loaded Potato Pasta! (Gluten/Egg/Dairy Free & Primal)


Holy mother of everything tasty and delicious. I think I just fell in love, again, with something that is not my husband! I can't get enough of my new paderno spilarizer and today it helped me create this amazingness that I call loaded potato pasta. Simply because I took all the ingredients of a loaded potato and deconstructed it into the worlds most delicious and indulgent pasta dish. Not exactly healthy..but right now I DON'T CARE!

This recipe is simple  and a  total crowd pleaser. The words stupid good will come to mind to those who shove this delectableness into their mouths, trust me on this.

This recipe can be made with or without dairy! Follow my directions to head in whichever direction works best for you!



Loaded Potato Pasta


  • 6 Slices of Crispy Bacon Chopped
  • Creamy Cheese Sauce
  • 1 1/4 Cup Heavy Cream or Heavy Coconut milk from a Can
  • 1/4-1/2 Cup (or more for a thinner sauce) of Water or Milk (dairy or nondairy-any variety)
  • 2 TBSP Butter (Dairy or Nondairy)
  • 2 tsp Starch (Tapioca, Arrowroot or Potato Starch)
  • Salt to taste
  • Pepper to taste
  • 1 tsp Garlic Powder or more to taste
  • 1 tsp Onion Powder or more to taste
  • 2 1/4 Cup Cheddar Cheese (or Dairy Free Daiya Cheese Shreds)
  • 5 Small sized White potatoes or White Sweet Potatoes (Spiralized)
  • Green Scallion, sliced (optional)


  1. Spiralize the potatoes into noodles and place them into a bowl of water with some lemon or lime juice added. Potatoes have the tendency to turn brown and this will prevent them for doing so. Set aside while you prepare the rest of the recipe..
  2. In a pan add bacon and cook over low heat until crispy; set aside.
  3. In a sauce pan add Cream, butter, starch, salt, pepper, garlic powder, and onion powder over medium heat.
  4. Once thickened, mix in cheese; Set aside.
  5. Remove the potatoes from their water bath- and pat them dry with a paper towel.
  6. Heat up fat of choice in a sauce pan and cook potatoes until tender.
  7. Add in sauce and mix.
  8. Crumble bacon and sprinkle with green scallions.


Add up to 1/4 Cup of milk or water if you want a thinner sauce. If you want, you can cook the dish in the oven instead of cooking on the stove top. Place sauce, and spiralized potatoes in a covered baking dish and cook at 350 degrees for 1 hour. Remove cover in the last 15 minutes of cooking. If you bake this and use dairy free cheese, cover with aluminum foil the entire time


PS. Can't have potatoes? Try spiralizing another veggie instead- such as Carrots or Butternut Squash!!

Brittany Angell

12 comments | Leave your own

  1. Angel

    This looks delicious, but I’m curious why you wouldn’t just put the toppings on a baked potato? Is there a health benefit to the noodles?

  2. christena

    help! Which blade are you using? I had the Paderno turner sitting in my closet – you inspired me =)

    1. Danielle

      Christena, she is probably using the larger noodle setting of the two. That’s what I will use when I make this today. Can’t wait!

  3. tamara

    Hi there! I’m making this for dinner for 3 people and possibly for lunch for one person tomorrow. I was just wondering how many servings this recipe makes? Thank you!

  4. Emily

    This looks amazeballs! Quick question – do you know if it’s safe to eat Daiya cheese while on a Candida diet? Thanks much! 🙂

  5. Molly (Based on a Sprue Story)

    Wow! That’s such a good idea. Sounds decadent and delicious. I really, really need to get a spiralizer. Why didn’t I ask for that for Christmas?!

  6. Faith Boughan

    Made this last night and it was RIDICULOUSLY delicious. The only thing was, we decided to just cook the sweet potato noodles in the bacon fat from cooking the bacon, and found that the noodles took a really long time to cook and did so inconsistently (ie. some turned to mush and others got crispy on the outside but didn’t cook inside).

    Do you have a special trick to getting the sweet potato noodles cooked “just right”, or is it just a matter of patience & trial and error? (I tried steaming a handful to see if that made a difference, but those ones went from “raw” to “mush” in record time.)

    Regardless, it still tasted amazing!!! Might try the baked version next time. 🙂

  7. Lisa

    HI Brittany,

    I just scarfed down a big bowl of this – so delicious! I used sweet potatoes and added sun dried tomatoes. It was perfect on this record breaking cold day (-51 celsius, -60F) on the Canadian Prairies. Thank you!

  8. Karen Alessi

    Can the “noodles” be cooked in boiling water?
    Karen, Buffalo, NY

  9. Julie C

    This was very good. My fiance has complete opposite taste as me and didn’t like it but I would make this again lol. My spiral slicer I just bought sucked so I ended up having to use a julienne peeler but it still worked.

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