Baked 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
Scale
- 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.