Ricotta & Roasted Tomato Baked Potato
4 baked potatoes
1 pint grape tomatoes
1 tablespoon olive oil (plus extra for potato)
4 sprigs fresh thyme
1/2 cup ricotta
Kosher salt
Black pepper
Bake the potato:
Heat oven to 400F. Rub 4 medium russet potatoes (8 to 10 ounces each) with a total of 1 teaspoon 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.
Top the baked potato:
On a large rimmed baking sheet, toss the tomatoes with the olive oil, thyme, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Fifteen minutes before the potatoes are done, roast the tomatoes until they burst, 12 to 15 minutes. Split the 4 potatoes and, dividing evenly, top with the ricotta and the tomato mixture.
Serves 4.
Real Simple, February 2011, p. 38.
