6 Reviews

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.)

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ervigile May 17, 2008

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

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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!

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Mama's Kitchen (Hope) January 25, 2006

Wonderful! Even picky DH enjoyed these. I could practically eat the butter on its own. Yummy! Used frozen corn which worked very well. Microwaving the potatoes first is a great quick tip. With this method, the potato skin is not quite as crisp as one entirely baked, but you can't beat it for speed. Thanks for sharing the recipe!

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LonghornMama January 23, 2006

These potatoes are delightfully different. The corn and shallot butter is a wonderful addition and would be good with other veggies as well. I did not have fresh corn but did have canned niblets which where drained and used. Cooking the potatoes first in the microwave and then the last few minutes in the oven really saves time. These were served with Bunkhouse Meatloaf Bunkhouse Meatloaf.

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PaulaG January 22, 2006

I served these as part of dinner tonight and everyone liked them alot! I used medium sized potatoes and there was a little extra butter. It will be good over vegs. Thank you!

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Sharon123 January 03, 2006
Baked Potatoes With Shallot-Corn Butter