You know that point when you’re about to go out of town and trying to whittle down the produce in the house? And then you end up with a potato and a handful of arugula and think, well I guess I’ll try to make a meal out of this…
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Baked Potato with Sautéed Arugula
- Total Time: 55 minutes
- Yield: 1
Description
The potato gets thrown in the oven and forgotten about for the better part of an hour. Once it’s done, you’re 2 minutes away from potato magic.
Ingredients
- 1 russet potato
- olive oil
- kosher salt
- freshly ground black pepper
- large handful of arugula
- 1 tbsp (15 g) butter
- 1 garlic clove, crushed and peeled
- parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Pierce the potato in several places with a fork, rub with a little oil, and sprinkle with salt. Bake the potato until tender, 40-50 minutes depending on size.
- Cut the top of the potato open, sprinkle with salt and pepper and lightly mash the potato with a fork to combine.
- Warm the butter in a small pan over medium heat. Add the garlic clove and cook for a minute or so, until it becomes fragrant. Add the arugula, season with salt, and stir constantly until wilted. Remove from the heat and take out the garlic clove. Top the potato with the arugula and a generous sprinkling of parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 280
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Frequently Asked Questions
Why does the recipe use a whole garlic clove instead of minced garlic?
I add the clove crushed and whole so I can remove it before serving — it infuses the butter with gentle garlic flavor without leaving sharp bits in the wilted arugula. Cook it for about a minute until fragrant, then take it out before topping the potato.
How do I know when the baked potato is done?
Bake the russet at 400°F for 40–50 minutes depending on size, until it is easily pierced with a fork. A larger potato will need the full 50 minutes.
Exactly what my fridge looked like last night. Does the arugula hold up if i wilt it earlier in the day?
It goes limp and loses its colour if you wilt it early Giulia. Do the potato ahead by all means, but give the arugula its minute in the pan right before you plate.