Baked Potato Stuffed with Ricotta and Roasted Tomatoes

If ricotta toast is the kind of food that speaks to your soul, just wait until you taste what ricotta can do to a baked potato. Paired with sweet roasted tomatoes and a pinch of oregano, creamy ricotta turns a simple baked potato into a dreamy dinner star.

First, Bake Your Potato: 3 Ways

Before you can stuff your potato with this glorious filling, you've got to cook it. There are options aplenty, so choose what works best for you.

How To Bake a Potato in the Microwave: If you're in a hurry, take to the microwave. This gets the job done in about 10 minutes.

How To Bake a Potato in the Oven: The classic method produces ultra-crispy skin and a fluffy texture. You need close to an hour for this preparation, but the texture of the potato is superior. Bake a big batch on the weekend to have on hand throughout the week.

How To Bake a Potato in the Slow Cooker: Want to make sure you can have baked potatoes for dinner and don't want to wait the hour for them to cook when you get home? Choose the slow cooker. You'll need eight to 10 hours on low, so this is actually something that works with our workday — including the commute!

How to Make This Ricotta and Tomato Stuffed Potato

Preheat the oven to 400°F. Toss about 1/2 cup of grape tomatoes with 1/2 tablespoon of olive oil, kosher salt, and freshly ground black pepper. Spread on a baking sheet, and cook for 15 to 20 minutes, or until the tomatoes burst.

Cut the cooked potato lengthwise and gently pull it open without splitting in half, then use a fork to fluff the inside of the potato. Spoon about 1/3 cup of ricotta cheese into the potato. Top with the roasted tomatoes and about 1 teaspoon of dried oregano.

All it takes is an inspired topping to turn a plain potato into a tiny miracle on a busy weeknight. This series will open your eyes to all the ways the humble potato can be loaded up with the help of no more than four common pantry ingredients

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