Baked Potatoes With Arugula, Sour Cream, and Bacon

Baked Potatoes With Arugula, Sour Cream, and Bacon
James Wojcik
Serves 4
preparation
10
minutes
cooking
85
minutes

Ingredients

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

 

Charlyne Mattox
February 2011

Nutritional Information

  • Per Serving
  • Calories 308
  • 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
What does this mean? See Nutrition 101.