Summer Baked Potatoes with Ricotta Blistered Tomatoes Pesto

Summer Baked Potatoes with Ricotta, Blistered Tomatoes, & Pesto

Summer Baked Potatoes with Ricotta, Blistered Tomatoes, & Pesto

By The Kitchn
Serves 6

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Details
  • Servings:   6
  • Calories:   211
  • Protein:   6g
  •  
  • Fiber:   4g
  • Sugar:   3g
  • Carb Total:   30g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   11g
  •  
  • Dish:   main course
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Cuisine
  • italian
Comments
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 basil pesto
Instructions

Summer Baked Potatoes with Ricotta, Blistered Tomatoes, & Pesto serves 6 original recipe by The Kitchn.

View original preparation instructions

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