Baked potatoes with Castello Creamy Blue and watercress

4 servings

150 g. Castello Creamy Blue cut into small triangular pieces

800 g. Rinsed small potatoes, unpeeled
50 g. Small red onion or 1 regular Red onion cut in half
½ dl. Olive oil
3 tbsp. 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 225 C. Let them cool slightly, and then add the cheese. Cover with lots of fresh watercress and serve.

Tip: 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.

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