-
1
Heat oven to 425u00b0F. Take potatoes and prick all over with a fork. Rub the outsides in 1 tablespoon of olive oil, sprinkle with a pinch each of salt and pepper, then set on a rimmed cooking sheet. Bake for 50 to 60 minutes, flipping them over once midway through, until skins are crispy and you can insert a knife into the center with very little resistance beyond the skin. Remove from oven, and let cool until you can handle. Meanwhile, turn the oven temperature up to 450u00b0F.
-
2
Once the potatoes are cool enough, cut them in half lengthwise. Scoop out most of the softened flesh, leaving about 1/4-inch around the inner peels, and transfer to a medium bowl. (Leave the potato skins on the cooking sheet.) Mix the potato flesh with 2 tablespoons olive oil, 1 cup chopped arugula, 3 tablespoons scallions, 2 tablespoons chives, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, until everything is smooth and combined, liked mashed potatoes with a bunch of chopped greens throughout. Taste and adjust seasoning as needed with more salt, pepper, and lemon juice-make sure you add enough salt so that all of the other flavors pop.
-
3
Spoon the mashed potato mixture back into the potato skins, and bake for about 20 minutes, until filling is browning on top.
-
4
While those are baking, make the creamy pesto. In a food processor, combine the remaining 1 cup arugula, 2 tablespoons scallions, 2 tablespoons chives, 2 tablespoons olive oil, 1 tablespoon lemon juice, cashews, 1/2 heaping teaspoon salt, and 1/4 teaspoon pepper. Pulse to combine until mixture is homogeneous-herbs very finely chopped, cashews minced-stopping to scrape down sides as needed. With motor running, add 2 to 3 tablespoons of warm water until it's smooth and the consistency of a loose sour cream. Taste, and adjust seasoning as needed with more salt, pepper, and lemon juice.
-
5
When the potatoes are finished, let cool slightly so you don't burn your mouth. Serve with the pesto.
