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Baked Potatoes with Blue Cheese and Watercress

Baked Potatoes with Blue Cheese and Watercress

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.

4 servings
Cheesy Starchy


  • 1 Castello® Creamy Blue, cut into small triangular pieces
  • 800 g rinsed small potatoes, unpeeled
  • half red onions, chopped
  • ½ dl olive oil
  • 3 tbsp apple vinegar
  • sea salt
  • lots of fresh water cress


1. Wash and cut the potatoes in half and place them in a baking dish with the onion. Drizzle oil and vinegar over the top and sprinkle with salt.

2. Bake the potatoes in the middle of the oven for about ½ hour at 225 C.

3. Let them cool slightly, and then add the cheese. Cover with lots of fresh watercress and serve.

Tips & tricks

As an alternative to watercress you can use fresh rucola salad. It also tastes great with some toasted pumpkin seeds sprinkled on top.