Recipes

Baked Potatoes with Onion-Corn Butter

Tired of the same old baked potato? Shake things up with this tater, topped with an onion-corn butter. It’s the perfect pairing for seafood, beef, or chicken.
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Cuisine Continental

Servings 4 servings
Calories 1502.3 kcal

Ingredients

  

  • 4 large Idaho potatoes, scrubbed
  • 1 1/2 cup(s) fresh corn kernels
  • 1 stick unsalted butter, softened
  • 2 tablespoon(s) onion, chopped
  • 1 teaspoon(s) fresh lime juice
  • 2 tablespoon(s) chives, minced
  • 1 dash(es) salt, to taste
  • 1 dash(es) freshly ground black pepper, to taste

Instructions

 

  • Preheat oven to 400 degrees.
  • 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, onion, limejuice 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.
  • Ready in 40 min.

Nutrition

Calories: 1502.3kcalCarbohydrates: 154.87gProtein: 19.41gFat: 94.69gSaturated Fat: 58.05gCholesterol: 242.95mgSodium: 1250.2mgFiber: 14.68gSugar: 23.19g

Keyword Butter, Lemon, Potato, Vegetables
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