Ingredients for Baked Potatoes With Shallot Corn Butter
- 4 medium Idaho Potatoes
- 2 cups Fresh Corn Kernels
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1/4 cup finely chopped Shallots
- 1 tablespoon Fresh Lime Juice
- 2 tablespoons chopped Chives
- Salt and Freshly Ground Black Pepper, to taste
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How to Make Baked Potatoes With Shallot Corn Butter
- Preheat oven to 400°F (200°C).
- Pierce potatoes all over with a fork.
- Microwave potatoes on high for 10 minutes.
- Transfer potatoes to the preheated oven and bake for 15-20 minutes, or until tender.
- While potatoes bake, bring a small saucepan of water to a boil. Add 2 cups of corn kernels and cook for 3 minutes, or until tender-crisp.
- Drain corn and rinse under cold water to stop cooking. Set aside to cool completely.
- In a food processor, combine 1/2 cup (1 stick) unsalted butter, 1/4 cup finely chopped shallots, 1 tablespoon lime juice, and 1 cup of the cooked corn. Puree until smooth.
- Transfer the corn butter to a bowl. Fold in 2 tablespoons chopped fresh chives and the remaining 1 cup of corn. Season generously with salt and pepper to taste.
- Split baked potatoes and top generously with the shallot corn butter. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
73g
Carbs
25g
