Summer Baked Potatoes with Ricotta, Blistered Tomatoes, & Pesto
Baked potatoes get a summertime twist thanks to creamy ricotta, juicy tomatoes, and vibrant basil pesto.
Serves4
Prep10 minutes
Cook50 minutes to 1 hour
A fluffy, steamy baked potato is for winter, you say? Not if it’s slathered with cool and creamy ricotta, piled high with juicy burst cherry tomatoes, and generously drizzled with vibrant basil pesto. Baked potatoes are a blank canvas for dinner 365 days a year — this summery spud proves it.
These Stuffed Baked Potatoes Are the Lazy Summer Dinner You Need
I’m always looking for lazy dinners this time of year, and these potatoes fit the bill completely. The potatoes and tomatoes roast together on one baking sheet, and when the potatoes are tender and the tomatoes are caramelized and bursting, all that’s left to do is split the potatoes; spoon on the ricotta, tomatoes, and your favorite pesto; and grab a fork. Serve with a simple green salad for an easy, comforting dinner that tastes of the season.
Too hot to consider turning on the oven for an hour? Go ahead and bake them with the tomatoes the night before, after dinner and once the heat breaks. Then simply re-warm both in the microwave quickly before assembling. Alternatively, pop both the potatoes and tomatoes on the grill.
Summer Baked Potatoes with Ricotta, Blistered Tomatoes & Pesto
Baked potatoes get a summertime twist thanks to creamy ricotta, juicy tomatoes, and vibrant basil pesto.
Prep time 10 minutes
Cook time 50 minutes to 1 hour
Serves 4
Nutritional Info
Ingredients
- 4
(8-ounce) russet potatoes
- 2 tablespoons
olive oil, divided
- 1 pint
cherry or grape tomatoes (about 2 cups)
- 1/4 teaspoon
kosher salt, plus more for seasoning the potatoes
Freshly ground black pepper
- 1/2 cup
whole-milk ricotta cheese
- 1/4 cup
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
Coat 4 (8-ounce) russet potatoes with 1 tablespoon of the olive oil. Generously season the potatoes all over with kosher salt. Prick the potatoes in a few places with the tines of a fork to allow for steam to escape and place on one half of the prepared baking sheet.
Bake for 30 minutes. Meanwhile, place 1 pint cherry tomatoes, the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a few grinds of black pepper in a large bowl and toss to combine.
Remove the baking sheet from the oven and carefully spread the tomatoes out in an even layer on the empty half of the baking sheet. Continue to bake until the tomatoes are soft and caramelized, and the potatoes are tender and can be easily pierced with a paring knife, 20 to 30 minutes more.
Let the potatoes cool for 5 minutes. Gently mash the tomatoes with a fork to release some of the juices. Cut the potatoes lengthwise to split while leaving them still attached together. Create a pouch for the filling by gently pushing the ends of the potato toward each other. Spoon 1/2 cup ricotta cheese over the potatoes (2 tablespoons per potato). Top with the roasted tomatoes. Drizzle 1/4 cup basil pesto over the tomatoes (1 tablespoon per potato).
Recipe Notes
Make ahead: The potatoes and tomatoes can be baked a day ahead, stored in the refrigerator separately, and reheated in the microwave or oven before assembling.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.