Baked Potatoes With Artichoke, Olive, and Lemon

Baked Potatoes With Artichoke, Olive, and Lemon
James Wojcik
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preparation
10
minutes
cooking
85
minutes
other
85
minutes
Serves 4

Ingredients

4
medium russet potatoes (8 to 10 ounces each)
1
teaspoon
olive oil
1
cup
oil-packed artichoke hearts, quartered, plus 1/4 cup of the packing oil
1/4
cup
kalamata olives, chopped
1 1/2
teaspoon
grated lemon zest

Directions

  • Heat oven to 400° F. Rub the potatoes with the olive oil. Place on a rimmed baking sheet and bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes.
  • In a small bowl, combine the artichokes and their oil, olives, and lemon zest. Split the potatoes and, dividing evenly, top with the artichoke mixture.

 

Charlyne Mattox
February 2011

Nutritional Information

  • Per Serving
  • Calories 401
  • Fat 20 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 465 mg
  • Protein 6 g
  • Carbohydrate 52 g
  • Sugar 3 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 35 mg
What does this mean? See Nutrition 101.

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