Egg & Arugula Baked Potatoes


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5 from 1 vote

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
Course: Appetizer, Side, Side Dish
Cuisine: American


  • 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


  • 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.


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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