Edamame Parmesan Artichoke Lemon Loaded Russet Potatoes

Ingredients

• 1½ lbRusset Potato
• 2 tbspOlive Oil
• 10 ozEdamame
• 4 ozParmesan Cheese
• 8 ozArtichoke
• 2 tbspLemon Juice
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Prepare the Russet Potato, rub it with half of the Olive Oil and half of the Table Salt, and arrange it in a baking dish.
2. Bake the Russet Potato until nearly tender. Prepare the Edamame, Parmesan Cheese, Artichoke, Lemon Juice, draining and rinsing any canned ingredient, then combine them with the remaining Olive Oil and Table Salt.
3. Open or hollow the baked Russet Potato when its shape allows, add the Edamame, Parmesan Cheese, Artichoke, Lemon Juice, and return the loaded Russet Potatoes to the oven until hot and browned. Rest for 5 minutes before serving.