Baked Potato with Ricotta and Tomatoes
- 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
- Produce
- Cherry tomatoes (1 pint)
- Russet potatoes (2)
- Thyme, Fresh (1)
- Cooking & Baking
- Salt and pepper (1)
- Dairy
- Ricotta, fresh (1 cup)
- Other
- 1 teaspoon and one tablespoon of olive oil plus extra for drizzling
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published June 19, 2011 (1 year ago).
14 people saved this recipe.
