1 large baking potato
1 small onion, sliced
3-5 oz frozen artichoke hearts, defrosted
2 tablespoons olive oil
asiago cheese (optional)
Preheat oven to 400. Pierce a potato and place it in an oven. Bake 1 hour or until soft. About 20 minutes before the potato should be done, heat the olive oil in a skillet. Add the onion and artichoke, sprinkle with salt and pepper and saute until caramelized, about 10-15 minutes. When the potato is done, slice it nearly in half lengthwise. Top with sour cream, onions, artichokes and a few slivers of asiago cheese. Eat immediately.