Baked potatoes with ricotta and roasted tomatoes
1 hr 30 min
1 hr 20 min
720 g, (4 x 180g)
1 tsp, (2 sprigs)
Reduced-fat ricotta cheese
1 x 3 second spray(s)
- 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.
- 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.
- 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