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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Pierce each potato several times with a fork or sharp knife.
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3
Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.
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4
Transfer to a wire rack until cool enough to handle, about 10 minutes.
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5
Set the oven to the broil setting.
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6
Slice each potato in half lengthwise.
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7
Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use.
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8
Brush the insides of the potatoes with the melted butter and season with salt and pepper.
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9
Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.
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10
Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they dont burn).
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11
Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
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12
Whisk the oil and lime juice together in a medium, nonreactive bowl and season with salt and pepper.
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13
Add the arugula and toss to evenly coat.
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14
Divide the greens among the skins and top each with a heaping tablespoon of the pate.
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15
Serve immediately.
