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1
Preheat the oven to 350 F. Wash and dry the potatoes.
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2
Pierce each potato about 5 to 8 times with a fork.
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3
Toss the potatoes with canola or vegetable oil in a large bowl until they have a light coating of oil.
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4
Sprinkle with kosher salt.
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5
Place the potatoes directly on the oven rack.
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6
Bake for 1 hour, or until the skin is crisp and the potato is soft when tested with a knife.
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7
If you need to hurry the process along you can microwave the potatoes for a couple of minutes before you bake them, but dont cook them in the microwave for too long.
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8
While the potatoes are cooking, prepare the dressing.
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9
In a small bowl combine the Dijon mustard, lemon juice, honey, vinegar, and olive oil.
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10
Whisk briskly to combine.
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11
Add in the coddled egg yolks (instructions below) and whisk to combine.
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12
Taste for seasoning and add salt and pepper as necessary.
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13
Once the potatoes are cooked through, remove them from the oven and allow them to cool slightly, just enough so they can be handled.
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14
Cut a slit in the top of the potato and squeeze the ends together to open the potato.
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15
Scoop out about 75% of the potato flesh and add it to a large bowl.
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16
Mash the potato flesh gently with a fork.
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17
Stir about half of the dressing (reserve the remaining half for the arugula) into the mashed potato and stir to combine.
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18
Add more dressing to taste, you may not need all of it depending on the size of the potato.
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19
Stir in 3/4 cup of the Parmesan cheese.
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20
In a bowl toss the arugula with the remaining dressing; you may not need all of the dressing.
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21
To serve, scoop the seasoned potato back into the skins and top with the arugula salad and a sprinkle of the remaining Parmesan cheese.
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22
*To make coddled egg yolks, drop the whole (in the shell) eggs in a pot of boiling water for 2 minutes.
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23
Remove eggs from the boiling water and submerge in iced water until cool to the touch.
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24
Crack the egg and remove the egg white, reserving the yolk for the dressing.
