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Baked Potato with Ricotta and Tomatoes

Baked potato with ricotta and tomatoes on a wooden board.

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5 from 1 review

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.

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

  1. 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.
  2. 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.
  3. 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.