1/3 Photos of Baked Potatoes With Shallot-Corn Butter
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.
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- 1Preheat 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.
- 2Meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes. Drain and let cool completely.
- 3In 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.
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Nutritional Facts for Baked Potatoes With Shallot-Corn Butter
Serving Size: 1 (459 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 541.6
- Calories from Fat 216
- Total Fat 24.0 g
- Saturated Fat 14.7 g
- Cholesterol 61.0 mg
- Sodium 34.5 mg
- Total Carbohydrate 76.4 g
- Dietary Fiber 9.7 g
- Sugars 4.8 g
- Protein 9.7 g