Baked Potatoes With Ricotta and Roasted Tomatoes

Photo by James Wojcik
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  • Serves 4
  • Hands-On Time
  • Total Time


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


  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.