- 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
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.