2 large russet potatoes
2 Tbsp butter
(opt.) 1/2 lb sausage or 6 strips of bacon
2 cups brussels sprouts, halved
2 tsp sage
salt and pepper
2 cups arugula, chopped
2 dollops of sour cream

Preheat oven to 375. Pierce potatoes all over with a fork and bake for 1 hour on center rack.

Melt butter in pan over medium heat. Add in (opt. sausage or bacon; you might forgo butter if using meat) and cook for 2 minutes. Add brussels sprouts and season with sage, salt and pepper. Cook until (meat is cooked through and) brussels sprouts are browned and easily pierced with a fork, about 8 minutes. Stir in arugula and cook until wilted. Serve on top of sliced open potato with a dollop of sour cream.