These were part of our Fourth of July meal alongside the ribs and I liked the idea that I could make little individual portions for each of us. Usually I dollop sour cream all over my baked potato, and the substitution here of ricotta was delicious. Chuck doesn't normally like ricotta and even he said they weren't as offensive as he thought they would be!
I couldn't find new potatoes in the supermarket (and they're usually way more expensive than regular potatoes as well) so I bought a bag of baby red potatoes. If you do this, just adjust your cooking time based on the size of potatoes. Mine took about 50 minutes in the oven. Link below!
Roasted Potatoes with Ricotta