Baked Potato with Ricotta and Tomatoes

There is just something so comforting about a baked potato, don't you think?    Add in the fact that baked potatoes are actually GOOD for you, and you are looking at one satisfying lunch or supper, all in one easy to make package.

In this case, I rubbed my potatoes with a little olive oil and popped them in the oven while I made a batch of fresh ricotta (side note: I love making ricotta cheese.  It is SO easy, and tastes so fresh and good.  But as always, feel free to use store-bought ricotta. )  I roasted up some cherry tomatoes as well, and by the time all that was done the potatoes were nice and tender.  Then all you do is split them open, spoon on some ricotta, scatter the tomatoes on top, drizzle with a little olive oil and sprinkle some fresh thyme on top.  That's all you need to do to be in baked potato heaven. 

And trust me, if you can't get into Bacon Heaven, Baked Potato Heaven is the next best place.

Baked Potato with Ricotta and Tomatoes, adapted from Real Simple

• 2 russet potatoes
• 1 pint cherry tomatoes
• 1 teaspoon and one tablespoon of olive oil plus extra for drizzling
• Salt and pepper
• Fresh thyme
• 1 cup fresh ricotta

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.
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.

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