Arugula, Bacon, and Sour Cream Baked Potato
4 baked potatoes
1 cup baby arugula
1/2 cup sour cream
8 slices cooked bacon, crumbled
Kosher salt
Black pepper
Olive oil
Bake the potato:
Heat oven to 400F. Rub 4 medium russet potatoes (8 to 10 ounces each) with a total of 1 teaspon olive oil. Place on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes.
Top the baked potato:
Split the 4 potatoes and, dividing evenly, top with the arugula, sour cream, and bacon. Season with a total of 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
Serves 4.
Real Simple, February 2011, p. 38.
