Nutrition info - 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.

Baked Potatoes with Onion-Corn Butter


For 4 people

  • 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


  1. 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.
  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, 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 facts

  • Kcal: 375.58 kcal
  • Fibers (g): 3.67g
  • Sodium (mg): 312.55mg
  • Carbs: 38.72g
  • Fat: 23.67g
  • Saturated fat (g): 14.51g
  • Proteins: 4.85g