Ricotta Stuffed Potatoes? Seriously? This recipe will make you totally forget about sour cream and butter! I guarantee it! If you use the microwave for your potatoes, this simple recipe goes together in less than 15 minutes, and it is so good you will wonder why someone didn’t figure out this combination years ago!
Preheat your oven to 425 degrees. Then, you start with two medium to large baking potatoes. See how easy this recipe is already? You probably already have these at home! Scrub the potatoes well and prick them all over lightly with a fork to release the steam as they cook. Put them on a microwave-safe plate, and microwave them for 8-10 minutes…or use your “potato” setting on your microwave if it has one!
Cut 8-10 cherry tomatoes into halves and put them into a small bowl. Add 1 tsp olive oil and season with salt and pepper to taste. Toss the tomatoes lightly to coat with the olive oil evenly. Line a small baking dish with foil, and add the tomatoes. Put these into your preheated oven for 7-8 minutes while your potatoes bake. You could also saute these in a small pan on the stove if you don’t want to heat up your oven for just one thing….but they will not look quite as pretty.
Now, let’s get the ricotta ready. Is ricotta the most awesome food on the planet, or what? Look at the luscious, creamy texture of this stuff! It is so good in everything…savory dishes, sweet dishes, on toast with jam, etc. I cannot imagine not having ricotta around. That thought makes me sad. I love just looking at it and dreaming up new ways to use it! Okay…enough about ricotta already!!
Ha! Fooled you! I just had to have one more look at it! ANYWAY…enough about my ricotta obsession! Now that your ricotta is soft and creamy, it is time to take the potatoes out of the microwave and the tomatoes out of the oven. Split your potatoes down the middle and lightly fluff up the insides of each one. Add 1-2 Tbs of ricotta to each half and stir again to blend. (If you want to add 3-4 Tbs, I won’t tell anyone! Pinky swear!)
Sprinkle the roasted tomatoes over the top of the potatoes and then drizzle lightly with olive oil. Season with salt and pepper to taste and toss on a few chives for color and flavor.
These potatoes are super easy to make and are totally delicious. The ricotta adds a wonderful richness and creaminess, and elevates a simple baked potato to something altogether different. Try them! I bet you will love them just as much as I do!
“A world without tomatoes is like a string quartet with a violin.” – Laurie Colwin
Salty kisses and sandy hugs! xoxo – Michele
- 2 med to large baking potatoes
- 8-10 cherry tomatoes
- ½ cup ricotta cheese
- 1-2 tsp olive oil
- Salt and pepper to taste
- Preheat oven to 425 degrees
- Scrub potatoes and prick lightly with a fork
- Put potatoes on microwave-safe plate and cook in microwave for 8-10 minutes
- Cut cherry tomatoes in half and put into small bowl
- Add 1 tsp olive oil to bowl and salt and pepper to taste
- Toss tomatoes lightly to coat with oil
- Line a small baking dish with foil and add tomatoes
- Bake for 7-8 minutes
- Stir ricotta to soften and loosen slightly
- Split potatoes in half, and fluff insides with a fork
- Add 1-2 Tbs ricotta to each half and mix with fluffed potato
- Top with cherry tomatoes
- Drizzle about 1 tsp over potato and season with salt and pepper
- Serve warm