Preheat the oven to 200 degrees C and bake the potatoes on a tray 1 hour, or until tender.
When the potatoes are nearly done, heat the olive oil in a frying pan. Saute the endives until well wilted. Add lemon juice, capers, salt and olives and saute briefly while stirring. Season with pepper.
Cut the potatoes in half and mound on the cooked endive. Serve immediately.