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.
By Brittany Everett
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…
PrintBaked Potato with Sautéed Arugula
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.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 1x
Ingredients
Scale
- 1 russet potato
- olive oil
- kosher salt
- freshly ground black pepper
- large handful of arugula
- 1 tablespoon 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.
