There is something so comforting about a baked potato, especially one made with cheese! Try this easy recipe for baked potato with ricotta and tomatoes for your next comfort food lunch or supper.
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.
Here’s how you make a Baked Potato with Ricotta and Tomatoes!
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!
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Baked Potato with Ricotta and Tomatoes
Prep Time: 10 minutes- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Oven
Cuisine: American
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Pin RecipeDescription
There is something so comforting about a baked potato, especially one made with cheese! Try this easy recipe for baked potato with ricotta and tomatoes for your next comfort food lunch or supper.
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
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.
- 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.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
These are every carb loader's dream!
omg that looks AHmazing! soo tasty. xo jillian
We love having baked potato and salad for dinner, this will be perfect !!
Yum! I love ricotta cheese – I'd love to know how you make yours.
Um, I'm definitely making this for dinner sometime this week!
My kids LOVE baked potatoes. Bookmarking this to try soon.
Looks delicious and so homely gourmet. Thank you.
I usually put Greek yogurt on my baked potato, but I've definitely found a new way to have potato heaven on my plate!
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!