Arugula and Parmesan Stuffed Potatoes

Preheat the oven to 350 F. Wash and dry the potatoes. Pierce each potato about 5 to 8 times with a fork. Toss the potatoes with canola or vegetable oil in a large bowl until they have a light coating of oil. Sprinkle with kosher salt. Place the potatoes directly on the oven rack. Bake for 1 hour, or until the skin is crisp and the potato is soft when tested with a knife. If you need to hurry the process along you can microwave the potatoes for a couple of minutes before you bake them, but don’t cook them in the microwave for too long.

While the potatoes are cooking, prepare the dressing. In a small bowl combine the Dijon mustard, lemon juice, honey, vinegar, and olive oil. Whisk briskly to combine. Add in the coddled egg yolks (instructions below) and whisk to combine. Taste for seasoning and add salt and pepper as necessary.

Once the potatoes are cooked through, remove them from the oven and allow them to cool slightly, just enough so they can be handled. Cut a slit in the top of the potato and squeeze the ends together to open the potato. Scoop out about 75% of the potato flesh and add it to a large bowl. Mash the potato flesh gently with a fork. Stir about half of the dressing (reserve the remaining half for the arugula) into the mashed potato and stir to combine. Add more dressing to taste, you may not need all of it depending on the size of the potato. Stir in ¾ cup of the Parmesan cheese.

In a bowl toss the arugula with the remaining dressing; you may not need all of the dressing.

To serve, scoop the seasoned potato back into the skins and top with the arugula salad and a sprinkle of the remaining Parmesan cheese.

*To make coddled egg yolks, drop the whole (in the shell) eggs in a pot of boiling water for 2 minutes. Remove eggs from the boiling water and submerge in iced water until cool to the touch. Crack the egg and remove the egg white, reserving the yolk for the dressing.