Baked Potatoes With Ricotta and Roasted Tomatoes

Ricotta and roasted tomato potato
James Wojcik
Serves 4
preparation
10
minutes
cooking
85
minutes

Ingredients

4
medium russet potatoes (8 to 10 ounces each)
1
tablespoon plus 1 teaspoon
olive oil
1
pint
grape tomatoes
kosher salt and black pepper
4
sprigs fresh thyme
1/2
cup
ricotta

Directions

  1. Heat oven to 400° F. Rub the potatoes with 1 teaspoon of the olive oil. Place on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes.
  2. Fifteen minutes before the potatoes are done, on a large rimmed baking sheet, toss the tomatoes and thyme with the remaining 1 tablespoon of oil, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, tossing occasionally, until the tomatoes have burst, 12 to 15 minutes.
  3. Split the potatoes and, dividing evenly, top with the ricotta and tomato mixture.
Charlyne Mattox
February 2011

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.