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Egg & Arugula Baked Potatoes
Try these tasty egg & arugula-topped baked potatoes as a healthy dinner, or a hearty brunch meal that'll surprise your guests in the best way. Shallots and champagne vinegar are the perfect flavor touch for this unique, delicious dish.

This recipe makes enough to top 4 baked potatoes

  • 2 cups arugula
  • 1 cup halved grape tomatoes
  • 1 large shallot minced
  • 1 tsp champagne vinegar
  • 4 eggs poached or fried in cooking spray
  • Optional garnish: hot pepper flakes and chopped scallion
  1. Combine arugula, tomatoes, shallot, and champagne vinegar in a medium bowl. Season with salt and pepper and toss to coat. Top each potato with ¾ cup arugula and one egg.
Recipe Notes

For the tastiest baked potatoes, scrub and poke with a fork, bake on a baking sheet at 400 degrees for 45 minutes or until fork tender. Scoop out flesh and mash with some fat-free Greek yogurt, salt, and pepper to taste. Spoon back into the shell and top.

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