Baked Potatoes With Artichoke, Olive, and Lemon |
|
 |
Prep Time: 10 Minutes Cook Time: 75 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
Ingredients:
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 |
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.
|
|