Baked Potato with Ricotta and Roasted Tomatoes


2 russet potatoes
1 pint cherry tomatoes
1 tablespoon plus 1 teaspon of olive oil
Salt and pepper to taste
Fresh thyme
1 cup fresh ricotta


Preheat oven to 400 degrees. Rub the potatoes with a teaspoon of olive oil. Poke holes in them with a knife and place on a baking sheet. Bake until they are tender when pierced with a knife, about 60 or 75 minutes.

Line a baking sheet with foil and toss the tomatoes with one tablespoon of olive oil, salt and pepper. 15 minutes before the potatoes are done, put the tomatoes in the oven with the potatoes and roast them until they start to split. 

Split the potatoes. Top with ricotta cheese, roasted tomatoes, and fresh thyme.