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Baked Potatoes With Ricotta and Roasted Tomatoes


Baked Potatoes With Ricotta and Roasted Tomatoes Recipe

Ingredients:
  • 4 medium russet potatoes (8 to 10 ounces each)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pint grape tomatoes
  • 4 kosher salt and black pepper
  • 1/2 cup sprigs fresh thyme
Directions:
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