A "Real Simple" Lunch
I saw this recipe in the Real Simple magazine. It's a Delish Twist on a Baked Potato
I made some small changes see below
4 medium russet potatoes
1 tablespoon plus 1 teaspoon olive oil
2 pints grape tomatoes
kosher salt and black pepper
1 tsp crushed garlic
4 sprigs fresh thyme
1 cup ricotta
1/2 cup Parmesan Cheese
Heat oven to 400° F. Wash and dry potatoes Rub the potatoes with 1 teaspoon of the olive oil, pierce with fork a few times, wrap in foil. Bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes.
Fifteen minutes before the potatoes are done in a large saute pan toss the tomatoes cut in half with the remaining 1 tablespoon of oil, 1 teaspoon salt, and ¼ teaspoon pepper and1 tsp crushed garlic and saute until tomatoes are tender 12 to 15 minutes.
Mix ricotta with Parmesan cheese, season ricotta with salt and pepper to taste
Split the baked potatoes and, dividing evenly, top with the ricotta and tomato mixture, and thyme!
I love Real Simple magazine
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