Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Gallery

Credit: James Wojcik

Recipe Summary

hands-on:
10 mins
total:
1 hr 25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

308 calories; fat 12g; saturated fat 5g; cholesterol 34mg; sodium 330mg; protein 10g; carbohydrates 39g; sugars 3g; fiber 4g; iron 2mg; calcium 71mg.
Advertisement