Last night I made these baked potatoes to go along with some prime New York Strip Steak that Trevor was grilling up. I didn't follow the recipe exactly - i.e. I didn't measure, used spicy instead of dijon mustard, and subbed white wine for champagne vinegar. When I removed the potatoes from the oven I filled them with a few pats of butter, then a big tongful of arugula tossed in the vinaigrette. We drizzled more vinaigrette over the top. Mmmmm these were good. I agree with the recipe author that these potatoes would make a lovely light summer supper as-is or topped with a fried egg! Find the recipe here.