Baked Potatoes with Blue Cheese & Watercress

Baked Potatoes with Blue Cheese & Watercress

4 servings

Their skin turned golden and crispy, baked potatoes offer a fluffy center 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 flavors are strong and vibrant.

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ingredients

Castello® Double crème blue cut into small triangular pieces
1¾ pounds of small potatoes, rinsed and unpeeled
1 red onion cut in quarters
⅕ cup olive oil
3 tbsp apple vinegar
sea salt
lots of fresh water cress

preparation

Preparation

1. Wash and cut the potatoes in half and place them in a baking dish with onion. Sprinkle them with oil, vinegar and salt.

2. Bake the potatoes in the middle of the oven for about 30 min. at 425°F. Let them cool slightly, and then add the Double Crème Blue cheese.

3. Cover with lots of fresh watercress and serve with the red onion.

Serving Suggestion

Serving Suggestion

Try also adding 100 g fresh arugula and a handful of roasted pumpkin seeds to the potatoes. Serve on their own or as side dish with salmon or beef.