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Community Recipe
from [psfreeman]

Baked Potatoes With Artichoke, Olive, and Lemon

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: http://www.realsimple.com/food-recipes/browse-all-recipes/baked-potatoes-with-artichoke-olive-and-lemon-00000000051111/index.html.

  • Yield: 4 servings
  • Prep time:10 Minutes
  • Cook time:1 Hour, 15 Minutes


  • 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. 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.

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Baked Potatoes With Artichoke, Olive, and Lemon recipe