Baked Potatoes With Shallot-Corn Butter

Total Time
Prep 5 mins
Cook 25 mins

This is such and easy way to dress up a baked potato, visually and deliciously! The recipe is by Marcia Kiesel from Quick Flavor Fixes. Recipe Variations: You can use the butter on roasted baby potatoes, pasta or even grilled seafood. Note: I made this recipe with frozen corn in the past. I think it is better with fresh....but in a pinch frozen (completely thawed) would do.

Ingredients Nutrition


  1. Preheat the oven to 400°. Using a fork, poke the potatoes all over. Cook the potatoes in a microwave oven at high power for 10 minutes. Transfer the potatoes to the preheated oven and bake for 15 minutes longer.
  2. Meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes. Drain and let cool completely.
  3. In a food processor, combine the butter, shallots, lime juice and 1 cup of the corn kernels and puree. Scrape the butter into a bowl, fold in the chives and the remaining 1/2 cup of corn kernels and season with salt and pepper. Split the baked potatoes, fill with a dollop of the corn butter and serve.
Most Helpful

This was amazing -- baked potatoes usually just taste like bricks of bland starchness to me, but I really liked them this way. However, it made way more butter than I could possibly need for four potatoes -- next time I'll cut the recipe by half. (Oh, and I used salted butter and just didn't add any salt.)

ervigile May 17, 2008

Great idea for a baked potato topping. Definitely different, but also quite tasty.

Ginny Sue August 26, 2006

YUMMY! You have GOT to taste this to beleive it! This butter is so unusual and flavorful! Sweet yet savory/spicy from the shallot- omg! I put a dab on some green beans and they became amazing! This butter would be fabulous on so many things! I think it would taste good on anything! ok maybe not on brownies! hehehe But this is fantastic! Great recipe! A MUST make!

Mama's Kitchen (Hope) January 25, 2006