sea salt baked potatoes

here we are on the home stretch of this week &  i can’t even remember where all the time has gone.  it’s been so busy & so full of things that you couldn’t even make up if you tried…

…a serious blur.

my friend/coworker blair & i were kidding that we’re going to have ptsd come this long weekend, BUT a story i heard on npr, just this week coincidentally, has assured me that this can actually happen.

it’s weeks like these you need some recipes up your sleeve that can be thrown together with little thought & effort.

like this one.

while a salad stuffed in a baked potato, topped with an egg may sound weird, there are no fussy ingredients, almost zero prep work & you might even have all the ingredients already in your possession.  it’s an oddly satisfying combination*.

serves 2

2 large baking potatoes
extra virgin olive oil, to coat
flaky sea salt, to coat
2 generous handfuls arugula
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
1 tablespoon mayonnaise
a scant 1/2 cup extra virgin olive oil
2 tablespoons parmesan cheese, freshly grated
2 teaspoons lemon juice, freshly squeezed
salt & pepper to taste
extra virgin olive oil
2 eggs

preheat the oven to 400°.  wash the potatoes, stab them all over with a fork, rub with olive oil & season generously with sea salt.  place directly on the oven rack & bake until tender, 45-60 minutes.

while the potatoes bake, whisk together the vinegar, mustard, mayo & olive oil in a small bowl.  add the cheese & lemon juice, whisk to combine & season with salt & pepper.  set aside.

sit down, enjoy a drink & unwind.

when there are about 10 minutes left on the potatoes, preheat a nonstick skillet with a little olive oil over medium heat.  crack in the 2 eggs.  season with salt & pepper.  when the egg whites are firm, carefully flip with a spatula & cook just a tiny bit more, so the whites are set, but the yolks stay runny.

remove the potatoes from the oven & cut a big X into the tops.  push in the ends & the potato will open.  drizzle in a little dressing.  toss the arugula with the remaining dressing, then stuff in the potatoes.  top with fried eggs.  eat!

adapted from 101 cookbooks

*without the egg, these would make an excellent side dish.

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