BAKED POTATO WITH SMOKED CREAMED CORN
Fresh baked potatoes topped with garlic smoked creamed corn with a touch of heat. Topped again with sliced scallion and freshly grated horseradish!
Preheat oven to 400 degrees
6 med. russet potatoes, washed, and rubbed with a little vegetable oil
4 T. margarine
4 med. garlic cloves, peeled and finely chopped
1/2-3/4 t. liquid smoke (no more)
2, 16 oz. cans cream style corn
sev. dashes red cayenne pepper
salt and black pepper to taste
1/2 c. thinly sliced scallion, white and green part
2-3 T. freshly grated horseradish (peel, then grate)
Bake potatoes in preheated 400 degree oven for 1 hour.
Meanwhile, in medium-sized saucepan, over low heat, melt margarine.
Add garlic and cook till softened, being careful not to burn it.
Add liquid smoke and stir into margarine.
Then add corn, red cayenne pepper, salt and pepper to taste. Stir well, cover and cook on very low heat for 10 minutes.
To serve: Slit the potatoes lengthwise along the top about 1/2-3/4 inch into the potato, then make another slit crosswise across the middle of the first slit. Push the 4 corners of the potato down to push the meat of the potato up through the slits, thereby opening and exposing the potato.
Ladle smoked corn over each potato.
Top with scallion, then sprinkle the grated horseradish. Serve at once.
Notes: Baked Potato with Smoked Creamed Corn is a light, satisfying, flavorful potato dish. Serve with side salad and, if desired, a green vegetable. Be sure to peel the horseradish root before grating it. Grate just before using so that it doesn’t dry out.