Baked potatoes with ricotta and roasted tomatoes
2
Points®
Total time: 1 hr 30 min • Prep: 10 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Potato(es)
720 g, (4 x 180g)
Cherry tomatoes
320 g
Fresh thyme
1 tsp, (2 sprigs)
Reduced-fat ricotta cheese
75 g
Olive oil
1½ tsp
Balsamic vinegar
1½ tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Prick potatoes all over with a fork. Place on a baking tray and lightly spray with oil. Bake for 1 hour 20 minutes or until tender with a crisp, golden skin.
2
Meanwhile, place tomatoes and thyme in a small baking dish and drizzle over oil and vinegar. Season with salt and pepper and toss to coat. Bake alongside potatoes for last 35 minutes of cooking time.
3
Remove potatoes and tomatoes from oven, and discard thyme. Split potatoes and top with ricotta and roasted tomatoes. Drizzle over any juices from baking dish to serve.
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