Baked Potatoes With Shallot-Corn Butter

1. 1

   Preheat the oven to 400u00b0. 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. 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. 3

   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.

4. 4

   Notes: Variations: Use the butter on roasted baby potatoes, pasta or grilled seafood.

* Per serving · 4 servings · Values may vary.

No additional tips available.