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Photo of Baked potatoes with ricotta and roasted tomatoes by WW

Baked potatoes with ricotta and roasted tomatoes

2 - 4
PersonalPoints™ per serving
Total Time
1 hr 30 min
10 min
1 hr 20 min



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)


  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.


TIP: The fresh thyme really boosts the flavour of the roasted tomatoes. You could also use fresh rosemary