There is something so comforting about a baked potato, especially one made with cheese! Try this easy recipe for baked potatoes with ricotta and tomatoes for your next comfort food lunch or supper.
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Why we love this recipe
There is just something so comforting about a baked potato, don’t you think? Add in the fact that baked potatoes are actually GOOD for you, and you are looking at one satisfying lunch or supper, all in one easy to make package.
How to make this recipe
In this case, I rubbed my potatoes with a little olive oil and popped them in the oven while I made a batch of fresh ricotta (side note: I love making ricotta cheese! It is SO easy, and tastes so fresh and good. But as always, feel free to use store-bought ricotta. )
I roasted up some cherry tomatoes as well, and by the time all that was done the potatoes were nice and tender.
Then all you do is split them open, spoon on some ricotta, scatter the tomatoes on top, drizzle with a little olive oil and sprinkle some fresh thyme on top.
That’s all you need to do to be in baked potato heaven.
And trust me, if you can’t get into Bacon Heaven, Baked Potato Heaven is the next best place to be!
Other baked potato recipes we love
Looking for more vegetarian meals? Here is our complete collection of vegetarian recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintBaked Potato with Ricotta and Tomatoes
There is something so comforting about a baked potato, especially one made with cheese! Try this easy recipe for baked potatoes with ricotta and tomatoes for your next comfort food lunch or supper.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 russet potatoes
- 1 teaspoon and one tablespoon of olive oil plus extra for drizzling
- 1 pint cherry tomatoes
- Salt and pepper
- 1 cup fresh ricotta
- Fresh thyme (optional)
Instructions
- Preheat oven to 400 degrees. Rub the potatoes with a teaspoon of olive oil, place on a baking sheet and bake until they are tender when pierced with a knife, about one hour or so. You can also cook them in the microwave by placing them on a plate and microwaving them for about 8 minutes or until a paring knife goes into them easily.
- Line a baking sheet with foil and toss the tomatoes with a tablespoon of olive oil, a teaspoon of coarse salt and a grinding of black pepper. 15 minutes before the potatoes are done, pop the sheet of tomatoes in there with them and roast them until they start to split.
- Split the potatoes (you can either cut them in half for four people or just make an X down the middle and push them open for two especially hungry people). Top with ricotta cheese, roasted tomatoes and fresh thyme.
Katie says
Love this version of a baked potato! So different from most recipes you see. It came out amazing.
Aren’t baked potatoes of all kinds the best? :)
FramedCooks says
Cakewalk: I use the recipe on 101 cookbooks, and I add about 1/3 cup of heavy cream which makes it, well, creamier! If you Google 101 Cookbooks Ricotta Cheese it will take you right to the recipe…have fun!
Paula @ Cookware Cooking says
I usually put Greek yogurt on my baked potato, but I've definitely found a new way to have potato heaven on my plate!
dotdot. Elizabeth says
Looks delicious and so homely gourmet. Thank you.
Rivki Locker (Ordinary Blogger) says
My kids LOVE baked potatoes. Bookmarking this to try soon.
Rachel says
Um, I'm definitely making this for dinner sometime this week!
Cakewalk Yarns says
Yum! I love ricotta cheese – I'd love to know how you make yours.
aBroad says
We love having baked potato and salad for dinner, this will be perfect !!
jillian :: cornflake dreams. says
omg that looks AHmazing! soo tasty. xo jillian
Joanne says
These are every carb loader's dream!