When I went to the farmer’s market last week, I was stunned to see apples and squashes already. Those are most definitely fall foods and I haven’t yet accepted the fact that my leisurely summer is coming to an end. I filled my bag with eggplant and zucchini and peaches and almost ran away so I would not be faced with reality.
And then I spied local potatoes for just $1/lb., and threw some of those in my bag as well. While you might not think of baked potatoes at the end of August, this recipe from Real Simple needs to be made now while tomatoes are still seasonal. I managed to make this recipe decidedly less ‘simple’ and yet I think much better than the original.
Italian Baked Potatoes
2 large potatoes, scrubbed and poked with a knife
1 pint grape tomatoes
2 t olive oil
Salt and Pepper
1/2 c. ricotta cheese
2 T freshly grated Parmesan cheese
1 t garlic powder
1 t dried basil
Place potatoes in a 400F degree oven. Meanwhile, toss tomatoes with olive oil, salt, and pepper, and place on a baking sheet. After potatoes have cooked 30 minutes, place pan with tomatoes in the oven. Bake for 20-30 minutes until potatoes are soft, and tomatoes are roasted and split open.
In a small bowl, mix ricotta, Paremsan, garlic powder, and basil. Place each potato on a plate and cut in a criss-cross fashion. Top with ricotta mixture and roasted tomatoes and serve.
-Adapted from Real Simple