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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:


  • 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


  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.