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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 Salty


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


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.