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Image for Recipe - Four ingredient baked potatoes with ricotta and roasted tomatoes

Four ingredient baked potatoes with ricotta and roasted tomatoes

Image for Recipe - Four ingredient baked potatoes with ricotta and roasted tomatoes
  • Time preparation 10 minutes
  • cook time 1 hour, 20 minutes
  • Serve Serves 4

Expand your potato topping repertoire with this simple yet very satisfying combination. Our tasty supper only uses four main ingredients, plus a few bits from the store cupboard

Recipes taken from Weight Watchers Cook (£8.95)
  • 4 x 180g baking potatoes
  • 320g cherry tomatoes
  • 2 sprigs fresh thyme
  • 75g ricotta
  • From the storecupboard:
  • Calorie controlled cooking spray
  • 1½ tsps rapeseed oil
  • 1½ tsps balsamic vinegar
  • Mixed salad leaves, to serve (optional)

Preheat the oven to 200°C/Fan 180°C/Gas 6. Prick the potatoes all over with a fork, put on a baking tray and mist with cooking spray. Bake for 1 hour 20 minutes, until tender with a crisp, golden skin.

Meanwhile, put the tomatoes and thyme in a small baking dish and drizzle over the oil and balsamic vinegar. Season to taste and toss to coat. Bake alongside the potatoes for the final 35 minutes of cooking time.

Remove the potatoes and tomatoes from the oven, and discard the thyme. Split the potatoes and top with the ricotta and roasted tomatoes. Drizzle over any juices from the baking dish, season with freshly ground black pepper and serve.

Ingredients

  • 4 x 180g baking potatoes
  • 320g cherry tomatoes
  • 2 sprigs fresh thyme
  • 75g ricotta
  • From the storecupboard:
  • Calorie controlled cooking spray
  • 1½ tsps rapeseed oil
  • 1½ tsps balsamic vinegar
  • Mixed salad leaves, to serve (optional)

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. Prick the potatoes all over with a fork, put on a baking tray and mist with cooking spray. Bake for 1 hour 20 minutes, until tender with a crisp, golden skin.

Meanwhile, put the tomatoes and thyme in a small baking dish and drizzle over the oil and balsamic vinegar. Season to taste and toss to coat. Bake alongside the potatoes for the final 35 minutes of cooking time.

Remove the potatoes and tomatoes from the oven, and discard the thyme. Split the potatoes and top with the ricotta and roasted tomatoes. Drizzle over any juices from the baking dish, season with freshly ground black pepper and serve.

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