Baked Potatoes With Arugula, Sour Cream, and Bacon

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Photo by James Wojcik
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 308 calories
    • Fat 12 g
    • Sat Fat 5 g
    • Cholesterol 34 mg
    • Sodium 330 mg
    • Protein 10 g
    • Carbohydrate 39 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 71 mg

Ingredients

  1. Check 4 medium russet potatoes (about 2 pounds)
  2. Check 1teaspoon olive oil
  3. Check 8 slices bacon (about 1/4 pound)
  4. Check 1cup baby arugula leaves
  5. Check 1/2cup sour cream

Directions

  1. Heat oven to 400° F. Rub the potatoes with the oil. Place them on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes.
  2. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
  3. Split the potatoes and, dividing evenly, top with the arugula, sour cream, and bacon.