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.
Servings 4 servings
Calories 1502.3 kcal
- 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
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.
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