Baked Potatoes with Shallot-Corn Butter
Baked Potatoes with Shallot-Corn Butter requires approximately 45 minutes from start to finish. This recipe serves 4. This side dish has 426 calories, 7g of protein, and 24g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up chives, salt and pepper, shallots, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
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.
Notes: Variations: Use the butter on roasted baby potatoes, pasta or grilled seafood.