Baked Potato with Sautéed Arugula

You know that point when you’re about to go out of town and trying to whittle down the produce in the house? And then you end up with a potato and a handful of arugula and think, well I guess I’ll try to make a meal out of this…

It could just be me. Other folks might go for take-out at that point, but I like a good food challenge.

I especially like it when an attempt to use up some random food ends up being really, really delicious.

My baked potatoes normally get ALL the fixin’s thrown on top. Why not, right?

Well, think of this as the minimalist baked potato. Minimal effort and ingredients that yield huge flavor in return.

It starts out in the usual manner. Rub some oil on the potato, sprinkle it with salt, stab it with a fork a few times.

The fork part can double as a way to relieve some stress if you need it to.

The potato gets thrown in the oven and forgotten about for the better part of an hour. Once it’s done, you’re 2 minutes away from potato magic.

Have you sautéed arugula before? I hadn’t until I made this dish. It’s crazy how much 30 seconds in a pan can change the flavor. Especially if there is butter and garlic in said pan. It mellows out a little and becomes more like spinach’s funky cousin.

Arugula and garlicky butter taste really nice with parmesan cheese, so that goes on top. Going out of town or not, I’ve always got some Reggiano in the fridge!