Baked Potato with Onions and Artichoke Hearts

1 large baking potato
1 small onion, sliced
3-5 oz frozen artichoke hearts, defrosted
2 tablespoons olive oil
sour cream
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.

Serves one.

My thoughts:

Recently I had the pleasure of reading Alone in the Kitchen With an Eggplant edited by Jenni Ferrari-Adler, collection of essays about dining alone. It seems like people fall into two camps, those who make the same sort of meal for themselves as they would for company and those who just eat a piece or fruit or microwave a meal. I think I fall some where in the middle. While I am married, and thus rarely eat dinner alone anymore, I only work part time and often have make myself a lunch when I am home during the day. Some times it is leftovers from the previous day’s dinner augmented by something that only I enjoy (like deviled eggs) but sometimes I make something fresh just for me. One of my favorite things to make is a baked potato and top it with enough things that it becomes a meal unto itself. Carmelizing onions and artichoke hearts only takes minutes and it makes a simple baked potato feel like a full meal.


  1. this looks great.

    i appreciate this post and love to cook for myself when i am dining alone.

  2. That looks fantastic! I love artichoke heart, but I never would have thought of this!

  3. “You got your artichoke in my potato!” “You got your potato in my artichoke!” Oh, wow, that looks really good. Next time I’m not sure to make I’ll definitely go with this!

  4. Oy, I’d eat my tennis shoes with carmelized onions and artichoke hearts on them! Great idea. And—I ordered that Eggplant book over the weekend; it looks wonderful. I also just got American Food Writing, edited by Molly O’Neill. Can’t wait to dive into that.

  5. Looks fabulous. I am a big fan of stuffing potatoes with various goodies. I used to work in Annapolis, MD and would always eat at this place Potato Valley
    which featured all kinds of stuffed potatoes. They always had a ton of salad type fresh ingredients on top. Once I stopped working in Annapolis, I had to start making them at home. I especially love a TexMex style one w/ letttuce,salsa, sour cream, peppers, cheese.

  6. yum! thanks for the idea…we made this for dinner and loved it!

  7. I would eat stuffed baked spuds with just about anything on it but carmelized onions are a fav thanks for the reminder.