Lunch: Twice-Baked Potatoes with Arugula and Roasted Tomato Topping

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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