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Baked Potatoes With Artichoke, Olive, and Lemon
- 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:View on Real Simple
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