Baked Potatoes With Artichoke, Olive, and Lemon

Photo: psfreeman

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. Recipe by Charlyne Mattox, February 2011. From the Real Simple website:

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


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


  1. 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. 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.
December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Potatoes With Artichoke, Olive, and Lemon Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy