Baked Potato with Sautéed Arugula

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.

baked potato prep

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.

baked potato prep

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.

Baked Potato with Sautéed Arugula

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!


Baked Potato with Sautéed Arugula




  • 1 russet potato
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • large handful of arugula
  • 1 tablespoon butter
  • 1 garlic clove, crushed and peeled
  • parmesan cheese


  1. Preheat oven to 400 degrees F. Pierce the potato in several places with a fork, rub with a little oil, and sprinkle with salt. Bake the potato until tender, 40-50 minutes depending on size.
  2. Cut the top of the potato open, sprinkle with salt and pepper and lightly mash the potato with a fork to combine.
  3. Warm the butter in a small pan over medium heat. Add the garlic clove and cook for a minute or so, until it becomes fragrant. Add the arugula, season with salt, and stir constantly until wilted. Remove from the heat and take out the garlic clove. Top the potato with the arugula and a generous sprinkling of parmesan cheese.

Posted in: Mains, Quick & Easy, Sides, Vegetables, Vegetarian, Winter

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3 Responses to “Baked Potato with Sautéed Arugula”

  1. Holly says:

    I never thought of rubbing the potato with olive oil before putting it in the oven, but it makes total sense.

    I feel the same way about kale. Sure it can be eaten fresh, but a minute in the pan brings out the flavor so much more.

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