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
Baked Potatoes with Onion-Corn Butter
Ingredients
For 4 people
4large Idaho potatoes, scrubbed
1 1/2 cup(s) fresh corn kernels
1stick 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
Directions
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.