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Baked Potatoes With Ricotta and Roasted Tomatoes

Ricotta and roasted tomato potato
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2011

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.