Baked Potatoes with Shallot-Corn Butter

Name: Baked Potatoes with Shallot-Corn Butter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps minced chives; 355 milliliters fresh corn kernels (from about 3 ears); 4 larges Idaho potatoes, scrubbed; 1 teaspoon fresh lime juice; 4 servings Salt and freshly ground pepper; 2 Tbsps chopped shallots; 113 grams stick unsalted butter, softened

You can never have too many side dish recipes, so give Baked Potatoes with Shallot-Corn Butter a try. Watching your figure? This gluten free and vegetarian recipe has 426 calories, 7g of protein, and 24g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 30 minutes. If you have lime juice, corn kernels, shallots, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 40

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Oven

Using a fork, poke the potatoes all over. Cook the potatoes in a microwave oven at high power for 10 minutes.

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Potato

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Microwave

Oven

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

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Potato

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Oven

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

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Corn Kernels

Water

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Sauce Pan

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.

Ingredients you will need

Salt And Pepper