Baked Potatoes with Linseed Oil Dip and Arugula

For the baked potatoes with linseed oil dip and arugula, preheat the oven to 200 degrees. Wrap the washed potatoes with the skin in aluminum foil and cook in the oven for about 40 minutes.

In the meantime, prepare the dip. For this, mix the sour cream with salt, pepper, chives, dill and 1 tablespoon of linseed oil. Wash the arugula lettuce and mix it with the finely diced peppers.

Make a marinade with balsamic vinegar, canola oil, salt, pepper, sugar and mustard. And dress the arugula salad with it. At the end of the cooking time, take the potatoes out of the oven, open the foil and cut the potatoes crosswise.

Spread the sour cream dip on the potato and finish with another dash of linseed oil. Arrange the baked potato with the arugula salad and serve.

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