Jacket Potatoes With Bacon, Mushrooms and Peppercorn Sauce
By: Carla
Published: Wednesday, March 17, 2010 - 3:55am

Ingredients




4 medium-sized russet or other baking potatoes, well          scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water-I used my three color grinder instead 
1 cup cream
Salt and pepper  
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

About


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