Baked Potatoes With Artichoke, Olive, and Lemon

Baked Potatoes With Artichoke, Olive, and Lemon
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Serves 4| Hands-On Time: | Total Time:

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

  1. 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.
  2. 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.
By February, 2011

Nutritional Information

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

Quick Tip

Artichokes
If you can’t find oil-packed artichokes hearts, use ones that have been packed in water and substitute regular olive oil for the packing oil.

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