Baked Potatoes with Shallot-Corn Butter

Easy, delicious, and savory; everyone will love this baked potato recipe. 

Slideshow: More Delicious, Quick Side Dishes


  • Total Time:
  • Servings: 4
KEY: Fall, Summer, Fast - Column, Roasting, Barbecue/Cookout, Dinner Party, Father's Day, Game Day, American, Side Dishes, Fast, Staff Favorites, Vegetarian

Related Video

More Videos
How to Make Cauliflower Fried Rice


  • 4 large Idaho potatoes, scrubbed
  • 1 1/2 cups fresh corn kernels (from about 3 ears)
  • 1 stick (4 ounces) unsalted butter, softened
  • 2 tablespoons chopped shallots
  • 1 teaspoon fresh lime juice
  • 2 tablespoons minced chives
  • Salt and freshly ground pepper

How to make this recipe

  1. 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.
  2. Meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes. Drain and let cool completely.
  3. 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.


Variations Use the butter on roasted baby potatoes, pasta or grilled seafood.

Contributed By Photo © Tina Rupp Published June 2003

Related Video

More Videos
How to Make Cauliflower Fried Rice

474865 recipes/baked-potatoes-shallot-corn-butter 2013-12-06 Marcia Kiesel fall|summer|fast-column|roasting|barbecue-cookout|dinner-party|fathers-day|game-day|american|side-dishes|4|fast|staff-favorite|vegetarian june-2003,marcia kiesel,fast side dish,baked potatoes,shallot corn butter,potato recipe recipes,baked-potatoes-shallot-corn-butter 474865