Jacked Potato with Fresh Beet

Recipe:
4 big baking potatoes
1 tbls olive oil
1 garlic clove, chopped
1 tsp salt
2 tsp lemon juice
1 ½ cups arugula
2 tbls butter
Black pepper
1 ¼ cup grated mozzarella cheese


Preheat oven at 400 F. Wash potatoes thoroughly. Bake potatoes at 400 F for about an hour or until skin feels crisp and flesh beneath is soft. While potatoes are baking prepare the filling. In a food processor grate one fresh medium size beet. Transfer to a bowl and add salt, olive oil, lemon juice and finely chopped garlic. When potatoes are done, put each potato on a plate and open it. Put ½ tbls butter in each and mash it a little bit than add beet mixture and sprinkle with grated cheese. Garnish with few leaves of arugula and black pepper.