Hot Potatoes

by Adrianna, LivingFirst Contributor

Tomato, Ricotta, and Thyme Baked Potato Source:

Tomato, Ricotta, and Thyme Baked Potato

One of the best go-to dinners for some is a loaded baked potato.  However, the same old “butter, sour cream, bacon bits” combo can become a little monotonous.  Luckily, compiled a list of ways to dress up a baked potato and we here at LivingFirst picked our favorites.

First, if you don’t know how to bake a potato:

  • Use a russet potato
  • Preheat an oven to 400 degrees.
  • Line a baking sheet with parchment paper or aluminum foil.
  • Scrub the potato clean under water, dry it with a towel, then poke a few holes through to the center of it with a fork.
  • Bake the potato for one hour or until tender.
  • Slice into it, fluff it up inside with a fork, then add butter, salt, and pepper.

From here on is where the fun begins!

Baked Potato with Tomato and Ricotta 

You will need:

2 russet potatoes

1 pint cherry tomatoes

1 tsp and 1 tbsp of olive oil, plus extra for drizzling

Salt and pepper

Fresh thyme

1 cup fresh ricotta cheese


Follow basic instructions for baking a potato but before baking, rub potatoes down with a teaspoon of olive oil.

Meanwhile, line a baking sheet with foil and toss the tomatoes with the tablespoon of olive oil, a teaspoon of salt and a grinding of black pepper.

15 min before the potatoes are done, put the sheet of tomatoes in with them and roast until they start to split.

Once everything is of the oven, split the potatoes, top with ricotta, roasted tomatoes, and thyme.

Pizza Baked Potatoes 

You will need:

3 large potatoes

1 can (or jar) of spaghetti sauce

2 cups mozzerella cheese

Pepperoni (or other pizza toppings if you don’t like pepperoni)


Microwave potatoes until tender (12-15 min).

Slice potatoes in half, scoop a small well into the center of the potato and sprinkle lightly with salt.

Spoon a little sauce into the well.

Sprinkle with cheese and add toppings.

Place on baking sheet and bake at 400 degrees for 15 minutes or until cheese is bubbly .

Sea Salt and Arugula Baked Potatoes 

You will need:

2 large baking potatoes

Flaky sea salt

Butter or olive oil

2 large handfuls of arugula

For the dressing:

1 tablespoon Champagne or tarragon vinegar

1 teaspoon Dijon mustard

An egg yolk

A scant 1/2 cup / 100 ml olive oil

2 Tablespoons grated Parmesan

2 Teaspoons freshly squeezed lemon juice


Follow instructions for basic baked potato, but rub with sea salt before baking.

While the potatoes are in the oven, make the dressing — whisk in the vinegar, mustard, egg yolk, and olive oil with a big pinch of salt.  Then add cheese.  Finally, add lemon juice.  Taste and make adjustments as needed.

Slice open each potato and allow it to open enough to scoop out a little of the filling.

Add in a splash of dressing.  Separately, toss the arugula with the dressing.  Then pile into the potatoes.


Bonus Recipe from Adrianna:

Greek Inspired Baked Potato 

What you’ll need:

1 large russet potato

1 tbsp olive oil

3 tablespoons tzatziki sauce (Greek cucumber yogurt sauce)

Feta Cheese




Bake the potato according to basics, after rubbing the potato down with olive oil and salt.

Once baked, slice open potato allowing room to add enough feta to your liking and the tzatziki sauce.


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