Baked Potato with Sautéed Arugula – Baked potato, arugula, butter, garlic, and parmesan come together for a simple yet flavor-packed meal made from basic fridge staples.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I made this Baked Potato with Sautéed Arugula dish completely by accident. You know that pre-vacation fridge clean-out moment when you’re staring down one lonely potato and a handful of greens? That was me. Most people would’ve surrendered to takeout, but nope—I took it as a culinary challenge. Turns out, it was the best kind of surprise. Just a bit of garlic, some butter, a wilt of arugula, and boom—something delicious happened. Now I keep arugula and a russet or two on standby just in case. Honestly, I’ve made it more often not because I’m cleaning the fridge, but because I actually crave it now. It’s cozy, it’s cheesy, and it’s proof that even the weirdest leftovers can lead to greatness.
Why You’ll Love This Baked Potato with Sautéed Arugula
This dish is basically the poster child for low effort, high reward. For starters, you only need a few ingredients—most of which you probably already have on hand. It’s comforting like a classic baked potato but leveled up with buttery, garlicky arugula that feels just a little fancy. Oh, and the parmesan? That salty, cheesy finish ties everything together in the most glorious way. It’s a solid go-to whether you’re cleaning out your fridge or just want something warm, easy, and satisfying on a weeknight.
Ingredients Notes
When a recipe has so few components, each one really has to shine. Here’s what to keep in mind when gathering your ingredients:
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Russet Potato: These are the best for baking thanks to their fluffy interior. Don’t swap it for a waxy variety unless you want to ruin your night.
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Olive Oil & Kosher Salt: Basic, yes, but absolutely essential for crisping up the potato skin. Think potato-chip vibes.
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Arugula: Baby arugula wilts super fast and adds a slightly peppery flavor that pairs beautifully with buttery garlic.
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Butter & Garlic: Your house is going to smell amazing—don’t say I didn’t warn you. The garlic gets pulled out, so it’s more about the infused flavor.
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Parmesan Cheese: Go for freshly grated Parmigiano-Reggiano if you can. The salty richness takes this humble meal to hero status.
Step-by-Step Instructions To Make Baked Potato with Sautéed Arugula
This is the kind of recipe where you don’t need to overthink a thing—just follow the rhythm and let the oven do most of the work.
Step 1: Start by preheating your oven to 400°F. Grab your potato and give it a few solid jabs with a fork—call it stress relief. Rub it all over with olive oil, sprinkle some kosher salt, and toss it directly on the oven rack. Bake for 40–50 minutes, depending on its size. You’ll know it’s ready when a knife slips through like butter.
Step 2: Once baked, pull out the potato and slice it down the center. Give it a quick fluff with a fork and season it with a little salt and freshly ground pepper.
Step 3: In a small skillet, melt the butter over medium heat. Drop in the crushed garlic and let it sizzle just long enough to turn fragrant—about a minute or so. Don’t let it brown. Add your arugula and stir non-stop until it wilts, which takes literally 30 seconds. Remove the pan from the heat and fish out the garlic.
Step 4: Spoon that garlicky arugula right on top of the potato and finish it off with a generous dusting of parmesan cheese. Then immediately question why you haven’t been making this for dinner every week.
Storage Options
This dish is best served fresh when the potato is hot and the arugula is melty and garlicky. However, if you must save leftovers, wrap the potato tightly in foil and store it in the fridge for up to 2 days. Reheat in the oven to crisp the skin back up. Avoid microwaving unless you’re okay with a slightly sad, chewy skin.
Variations and Substitutions
This baked potato is forgiving and totally flexible depending on what you’ve got hanging around the fridge.
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Leafy Greens Swap: No arugula? Use baby spinach, kale (sautéed longer), or even swiss chard.
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Butter Substitute: Swap in olive oil for a dairy-free version, though the butter really does bring flavor.
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Cheese Options: Try crumbled feta, goat cheese, or a sharp cheddar if parmesan isn’t your thing.
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Add a Protein: Top with a fried egg or some leftover rotisserie chicken to bulk it up into a proper meal.
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Garlic Lovers Unite: Chop the garlic and leave it in if you want a punchier bite.
What to Serve with This Baked Potato with Sautéed Arugula
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This dish is cozy and filling on its own, but if you want to round it out, here are some tasty pairings:
Crispy Parmesan Herb Crackers: Because a little crunch next to the fluffiness of the potato is pure textural magic.
Tomato Basil Soup: Adds a warm, tangy contrast that complements the buttery notes beautifully.
Soft-Boiled Eggs: For a luxurious, runny yolk that turns your potato into a creamy dream.
Seared Chicken Thighs: Adds protein and richness that plays well with the peppery arugula.
Apple Walnut Salad: For a refreshing, crisp side that balances the warm and savory potato.
FAQ
Q: Can I microwave the potato instead of baking it?
A: Technically yes, but the crispy skin and fluffy texture just won’t be the same. Oven-baked is worth the wait.
Q: Can I use frozen arugula?
A: Not recommended—it tends to release too much moisture and lose that lovely bite. Fresh is best here.
Q: Is this recipe vegan-friendly?
A: With a couple of swaps (vegan butter and plant-based parmesan), you can totally make this a comforting vegan meal.
Baked Potato with Sautéed Arugula
Ingredients
- 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 for topping
Equipment
- Baking sheet
- Fork
- Small skillet
- Chef’s knife
- Cutting board
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Using a fork, pierce the potato in several spots to allow steam to escape during baking. Rub the potato with olive oil and sprinkle it with kosher salt.
- Step 2: Place the prepared potato directly on a baking sheet or oven rack. Bake for 40 to 50 minutes, depending on the size of the potato, or until it is fork-tender.
- Step 3: Once baked, carefully slice the top of the potato open. Sprinkle with salt and freshly ground black pepper. Lightly mash the interior with a fork to fluff and season the insides.
- Step 4: While the potato rests, heat the butter in a small skillet over medium heat. Add the crushed garlic clove and sauté for about 1 minute, just until the garlic becomes fragrant.
- Step 5: Add the arugula to the skillet, season with a pinch of salt, and stir constantly until the greens are wilted, approximately 30 seconds. Remove from heat and discard the garlic clove.
- Step 6: Spoon the warm, sautéed arugula over the baked potato and finish with a generous amount of freshly grated parmesan cheese.
Notes
You may substitute arugula with baby spinach if desired.
Nutrition
