Baked Potato

01Method

1. 1

   Set your oven to 200°C. Scrub the potatoes thoroughly under running water and pierce each one several times with a fork.

2. 2

   Place the potatoes on a baking sheet lined with parchment paper and roast until tender, about 40 minutes. While they cook, chop the sundried tomatoes into small pieces and pit the olives.

3. 3

   Remove the potatoes from the oven, cut them in half lengthwise, and gently squeeze each one open using your fingertips.

4. 4

   Spoon half the butter into each potato cavity and use a fork to gently break up the flesh. Mix in the grated cheese, folding it through the mashed interior with the fork.

5. 5

   Season with salt and pepper, then distribute the tomato and olive pieces into each potato. Top with a dollop of sour cream and finish with fresh arugula drizzled with oil from the tomatoes.