Brown-Bag Lunch Month continues with a fabulous recipe for Creamed Corn Stuffed Baked Potatoes
I love making stuffed potatoes for brown bag lunches. You can stuff a potato with just about anything and it makes a great meal. Leftover chili? Throw it in a potato. Cheese and chicken (or tofu); yep, that’s good. Leftover mac & cheese; yum! Thai style veggies and sauce; awesome in a potato! Anyway, you get the idea.
One of the first things I learned to cook as a kid was creamed corn on toast. My mom’s recipe was pretty simple. A simple white sauce of butter, flour, and milk with corn, all poured over a piece of buttered wheat toast. Oh super yum, and total comfort food! So, with this recipe for Creamed Corn Stuffed Baked Potatoes I’ve made it a little more sophisticated, by adding shallots, fresh basil, some spices, and topped that yummy baked potato with it. It’s a great brown bag lunch option.
In the summer months I often do the potatoes outside on the grill. After cleaning and drizzling the potatoes with oil and salt, preheat the grill to medium-high. Wrap potatoes in foil. Place potatoes on grill grates and cook with the lid down for 45-60 minutes, or until the potatoes are tender when pierced with a fork or knife.
Feel free to use whatever milk you prefer. When I went to make this dish to take pictures of it I found that I was out of whole milk, which would’ve been my choice for a little bit of rich creaminess. So I used my husband’s 2% milk. I’ve never tried making creamed corn with plant-based milk, but I bet it would work; I’d just suggest using a more neutral flavor plant-based milk like carton-ed refrigerated coconut milk, soy milk, or almond milk.
Creamed Corn Stuffed Baked Potatoes Recipe
Creamed Corn Stuffed Baked Potatoes
- 2 large Russet Potatoes
- 3 ears of corn
- 3 tablespoons olive oil plus more for drizzle on potatoes
- 2 shallots finely chopped
- ⅓ cup dry white wine
- ½ teaspoon garlic powder
- ¾ cup milk
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- fresh basil finely chopped
- Scrub the potatoes using a stiff brush, and rinse under cool water. Dry the potato with a clean towel. Look over the cleaned potatoes, and remove any eyes (the part where the plant grows out), bruises, or discolored spots. Drizzle oil over potato and sprinkle with salt. Rub the oil and salt all over the potato using your hands so that the whole potato is lightly coated with oil and salt. Pierce each potato with a fork or sharp knife several times; this will allow moisture to escape during the baking.
- Preheat oven to 350° F, and position oven rack in the middle. Place prepared potato on a cookie sheet or large baking dish and bake until tender when pierced with a fork, about 60 minutes.
- Cut the corn from the cob by holding an ear with one end resting in a large bowl to catch all the kernels and juices. Using a sharp knife, slowly slice down the ear, removing the top two-thirds of the kernels, but leaving the base of the kernel attached to the cob. Then, using the dull side of the knife, press down the length of the ear to push out the rest of the kernel and the milk. Set the kernels and milk aside.
- In a large saucepan, heat the olive oil over medium-high heat. Add shallots, and cook 5 minutes, until softened. Add the wine, and allow the alcohol to reduce and evaporate (when you can smell the alcohol, that means it is evaporating), cook about 5 minutes.
- Add the garlic powder, the corn kernels and their milk, and cook, about 5 minutes. Stir in milk. Season with salt and pepper. Lower heat to medium-low and stir until thickened, about 10 minutes. Taste for seasonings.
- Once the potatoes are cooked: Cut each potato open by cutting a line across the top from end to end with a sharp knife. Then quickly and firmly, smack the potato down on a cutting board or sturdy bowl (this will help fluff up the potato inside creating a hot fluffy potato).
- The potato is now ready to be filled. Pour creamed corn into the potato, and, garnish with chopped basil.