Arugula Salad & Egg Baked Potatoes

This salad and egg are meant to be served over a baked regular or sweet potato, but you can also enjoy the salad and egg on their own. All you need is 20 minutes to put this recipe together, and you'll love the combination of peppery arugula, sweet grape tomatoes, savory shallots, and a perfectly runny egg. For the tastiest baked potatoes, here's how to make them: scrub and poke a plain potato with a fork, then bake on a baking sheet at 400°F until fork-tender, about 45 minutes. Scoop out the flesh and mash with some nonfat plain Greek yogurt, salt, and pepper to taste. Spoon back into the shell and serve.