Twice-Baked Potatoes with Arugula and Roasted Tomato Topping

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.