Baked Potatoes With Artichoke, Olive, And Lemon

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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

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