Baked Potatoes With Arugula, Sour Cream, and Bacon
Serves 4|
Hands-On Time:
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Total Time:
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
- 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.
- 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.
- Split the potatoes and, dividing evenly, top with the arugula, sour cream, and bacon.
Nutritional Information
- Per Serving
- Calories 308
- Fat 12g
- Sat Fat 5g
- Cholesterol 34mg
- Sodium 330mg
- Protein 10g
- Carbohydrate 39g
- Sugar 3g
- Fiber 4g
- Iron 2mg
- Calcium 71mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
You can also cook the bacon in the oven with the potatoes. Place the slices on a rimmed baking sheet in a single layer and
bake until crisp, 10 to 15 minutes.
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