Baked Potatoes With Artichoke, Olive, and Lemon

artichoke-potato
Photo by James Wojcik
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 401 calories
    • 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

Ingredients

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