Baked potatoes with blue cheese and watercress

Name: Baked potatoes with blue cheese and watercress
Yield: 4 servings
Ingredients: 150 g Castello® Creamy blue cut into small triangular pieces; 800 g rinsed small potatoes, unpeeled; ½ red onions; 50 ml olive oil; 3 tbsp apple vinegar; sea salt; lots of fresh water cress

4 servings

Their skin turned golden and crispy, baked potatoes offer a fluffy centre to accompany their satisfying exterior. A side of thinly sliced blue cheese stars as the main act in this recipe for Baked Potatoes with Blue Cheese and Watercress. Topped with fresh watercress and chopped red onions, the flavours are strong and vibrant.

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Ingredients

150 g Castello® Creamy blue cut into small triangular pieces
800 g rinsed small potatoes, unpeeled
½ red onions
50 ml olive oil
3 tbsp apple vinegar
sea salt
lots of fresh water cress

Preparation

Preparation

Wash and cut the potatoes in half and place them in a baking dish with onion. Sprinkle them with oil, vinegar and salt. Bake the potatoes in the middle of the oven for about ½ hour at 225 C. Let them cool slightly, and then add the cheese. Cover with lots of fresh watercress and serve.

Try also adding 100 g. fresh rucola salad and 1 handful of roasted pumpkin seeds to the potatoes. Serve it alone or as accompaniment for salmon or beef.