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."
photo by Sharon123
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 large idaho potatoes, scrubbed
- 1 1⁄2 cups fresh corn kernels (from about 3 ears)
- 1⁄2 cup unsalted butter, softened
- 2 tablespoons chopped shallots
- 1 teaspoon fresh lime juice
- 2 tablespoons minced chives
- salt & freshly ground black pepper
directions
- 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.
- Meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes. Drain and let cool completely.
- 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.
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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.) -
Great idea for a baked potato topping. Definitely different, but also quite tasty. -
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! -
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!
-
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 Recipe #150425.
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