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Baked Potatoes with Blue Cheese & Watercress

Baked Potatoes with Blue Cheese & Watercress

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.

4 servings
Cheesy Starchy


  • 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


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.

Tips & tricks

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.