Semi-Dried Tomato & Spinach Baked Potatoes

Jazz up a plain baked potato with some tomato and spinach. These ingredients are easily accessible so you can prepare a simple meal without much fuss.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 65 mins
Difficulty Level: 1/5

Ingredients

Basic Baked Potatoes

• 1 tsp salt
• 2 tbsps light olive oil
• 4 equal-sized (about 200 g each floury potatoes (such as Dutch Creams)

Semi-Dried Tomato &Spinach Baked Potatoes

• 1 quantity Basic Baked Potatoes
• 1 1⁄4 cups fresh ricotta cheese
• 60 g baby spinach leaves, chopped
• 1⁄2 cup drained sun-dried tomato strips
• 1⁄2 cup drained chopped mixed olives

Steps

1. Preheat oven to 200 C/180 C fan-forced. Brush potatoes with oil. Season with salt. Wrap each potato in foil. Place on an oven tray. Bake for 55 mins or until tender. Stand for 5 mins. Remove foil.
2. Using a small, sharp knife, make a cross-cut in the top of the potatoes, not going all the way through. Use hands to gently push potato to open out the cross-cut and expose potato flesh.

01. Preheat oven to 200 C/180 C fan-forced. Make Basic Baked Potatoes:

02. Meanwhile, combine the ricotta and spinach in a bowl.

03. Spoon the ricotta mixture into the baked potatoes. Then, place on an oven tray. Top with tomato and olives. Bake for 10 mins or until golden brown.

Photo: Pablo Martin/bauersyndication.com.au