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Baked Potato with Ricotta and Tomatoes
- 2 russet potatoes
- 1 pint cherry tomatoes
- 1 teaspoon and one tablespoon of olive oil plus extra for drizzling
- Salt and pepper
- Fresh thyme
- 1 cup fresh ricotta
- Directions1. Preheat oven to 400 degrees. Rub the potatoes with a teaspoon of olive oil, place on a baking sheet and bake until they are tender when pierced with a knife, about one hour or so.
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