Not Milk, Not Butter: The Canned Ingredient That Makes Baked Potatoes Creamy

Corn and potatoes, as culinary BFFs, go back a long way. Corn and potato chowder is a comforting bowl of happiness in the summer, for instance, and we've seen elote potato salad whipped up as a TexMex fusion dish for potlucks and BBQs. This is, of course, to say nothing of how many times these supporting players end up side-by-side on a dinner plate, mixed together by an enthusiastic fork. So why not scoop sweet-savory canned creamed corn onto baked potatoes for a jolt of delicious flavor and unparalleled creaminess that beats milk and/or butter? 

We've previously covered a canned ingredient that makes easy, tasty loaded baked potatoes, but creamed corn is even more simple. Get your potatoes hot, crispy, and tender in the oven (or the air fryer or microwave; whatever you prefer), heat up your canned creamed corn, and fluff up the inside of the spud with a fork before ladling on the corn. Make sure you oil the outside of your potatoes before cooking to ensure a nice, crunchy skin — that distinction is one reason why restaurant baked potatoes taste so good, and provides a delightful textural contrast. 

We've witnessed folks serve creamed corn over various starches such as rice or toast. Therefore, we stand by the assertion that a baked potato is a fine vehicle for this pantry stalwart. If you only have those two ingredients and a little salt and pepper, you have a lovely quick-and-easy dish that doesn't taste like a struggle meal ... but, with some extra oomph, you can really transform this unconventional loaded baked potato with creamed corn into a special experience.

When we discussed how to upgrade canned corn with one creamy ingredient, we didn't immediately realize that it's also good for creamed corn ... cream cheese will make your corn thicker and more unctuous, while adding protein and heft to your 'tater. On this same note, you could also stir some blended cottage cheese or ricotta into your corn. Which brings us to the natural segue that is cheese. Even if all you have are slices of processed American, laying them over your piping-hot potato innards before dousing them with the hot corn can create meltiness and enrich the creamy flavors of the veg.

As long as you aren't a vegetarian household, some meat will really uplift a baked potato with creamed corn. In keeping with the cheap, easy nature of this meal, we firstly recommend some shredded bits of rotisserie chicken. A little meat goes a long way in this preparation, and you can hold onto the rest of the chicken carcass for tomorrow's dinner. During the holiday season, this is another excellent meal plan for abundant leftover cooked turkey, because turkey, potatoes, and corn together is always a winning combination.

We also recommend fresh herbs to brighten up your spud with very little extra work. How about a shake of curry powder onto your corn, along with some scallions? You can also pile a potato with as many cooked veggies as possible for a truly "loaded" baked potato that uses creamed corn in lieu of butter or cheese.