Baked potatoes with Castello Creamy Blue and watercress

Ingredients for 4 servings

2/3 cup Castello® Extra Creamy Danish Blue cheese – cut into small triangular pieces

3 1/2 cups rinsed small potatoes, unpeeled


1/4 cup small red onion or 1 regular red onion cut in half


1/2 cup olive oil


3 tablespoons apple vinegar


Sea salt


Lots of fresh watercress

Baked potatoes with Castello Creamy Blue and watercress

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 425 F.

Let them cool slightly, and then add cheese.

Cover with lots of fresh watercress and serve.

Tip: Try also adding 1/3 cup of fresh arugula salad and 1 handful of roasted pumpkin seeds to the potatoes. Serve it alone or as accompaniment for salmon or beef.  

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