Easy, delicious, and savory; everyone will love this baked potato recipe.  More Delicious, Quick Side Dishes

Marcia Kiesel
June 2003

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Credit: © Tina Rupp

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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