Jacket Potatoes With Bacon, Mushrooms and Peppercorn Sauce

Ingredients

4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water-I used my three color grinder instead
1 cup cream
Butter, for topping

Preparation

1
Preheat the oven to 375 degrees F. Scrub potatoes and bake in your prefered method until soft, about 1 hour.
2
Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.
3
Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce

Tools

 



About

This recipe makes a great alternative to sour cream and bacon toppers bakers. Recipe Courtesy of Paula Deen.

Yield:

4.0 Servings

Added:

Wednesday, March 17, 2010 - 3:55am

Creator:

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