Twice-Baked Potatoes with Arugula and Roasted Tomato Topping - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Vera Kaltinick
Arugula and roasted tomatoes add a sweet yet savory bite to twice-baked potatoes.
Ingredients
- 2 large organic baking potatoes
- 3 tbsp. Organic olive oil
- 2 tbsp. organic sweet butter
- 1 1/2 c. roughly chopped organic arugula leaves or watercress
- kosher salt
- Freshly ground black pepper
- 1 medium organic tomato
- 1 clove organic garlic
- 1 tbsp. chopped organic fresh oregano
Instructions
- Preheat the oven to 350 degrees F. Bake the potatoes until tender, about an hour. Remove from the oven and allow to cool for a few minutes.
- Slice the potatoes in half and scoop out the centers of the potatoes. Heat olive oil and butter in a medium saucepan and add chopped greens. Cook for 2 minutes. Add cooked potato to the pan with the greens and combine well, tasting for salt and pepper, adding if necessary.
- Mound potato and greens mixture back into the potato halves and place a chunk of roasted tomato on top. Sprinkle with chopped garlic and fresh oregano and drizzle liberally with olive oil. Bake for 20 minutes.
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