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Baked Potatoes With Ricotta and Roasted Tomatoes
- 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:View on Real Simple
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