Baked Potatoes with Shallot Corn Butter
Transform your baked potato game with these irresistible Baked Potatoes with Shallot Corn Butter—a perfect balance of rustic comfort and gourmet flair. Fluffy russet potatoes are baked to perfection, their skins crisped with a coat of olive oil and kosher salt. The star of the show is the luxurious shallot corn butter, a savory blend of sautéed shallots, sweet caramelized corn kernels, garlic powder, and fresh parsley, all enriched with creamy melted butter. Spoon this golden, aromatic topping over your potato for a burst of flavor in every bite. Serving suggestion? Garnish with sour cream and a sprinkle of parsley for a vibrant, crowd-pleasing side dish or light meal. Easy to prepare in just over an hour, these baked potatoes are a must-try for any cozy dinner or holiday spread! Perfect keywords: crispy baked potatoes, shallot corn butter, comfort food recipe, easy baked potato toppings.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 2 small shallots
- 1 cup corn kernels (fresh or frozen, thawed)
- 0.5 teaspoon garlic powder
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon black pepper
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Scrub the russet potatoes clean under cool water and pat them dry with a kitchen towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub each potato generously with olive oil, ensuring the entire surface is coated. Sprinkle them evenly with kosher salt.
Place the potatoes directly on the oven rack or on a baking sheet and bake for about 50-60 minutes, or until the skins are crispy and the insides are fork-tender.
While the potatoes bake, prepare the shallot corn butter. Finely chop the shallots and set them aside.
In a small saucepan, heat the unsalted butter over medium heat until melted.
Add the chopped shallots and sauté for 2-3 minutes, or until they become soft and translucent.
Stir in the corn kernels and cook for another 3-4 minutes until the corn is heated through and slightly caramelized.
Season the shallot corn butter with garlic powder, chopped parsley, and black pepper. Stir well and remove from the heat.
Once the potatoes are done baking, remove them from the oven and let them cool for 5 minutes.
Cut a large slit down the middle of each potato and gently fluff the insides with a fork.
Spoon the warm shallot corn butter generously into the opening of each potato.
Top with additional chopped parsley for garnish and sour cream if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 35.2 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 7770 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
