Baked Potatoes With Shallot Corn Butter

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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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Steps

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Preheat the oven to 400.

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Using a fork , poke the potatoes all over.

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Cook the potatoes in a microwave oven at high power for 10 minutes.

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Transfer the potatoes to the preheated oven and bake for 15 minutes longer.

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Meanwhile , in a small saucepan of boiling water , cook the corn kernels until barely tender , about 3 minutes.

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Drain and let cool completely.

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In a food processor , combine the butter , shallots , lime juice and 1 cup of the corn kernels and puree.

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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.

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Split the baked potatoes , fill with a dollop of the corn butter and serve.

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Ingredients

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idaho potatoes, fresh corn kernels, unsalted butter, shallots, fresh lime juice, chives, salt & freshly ground black pepper