Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce

Total Time:
1 hr 10 min
Prep:
5 min
Cook:
1 hr 5 min

Yield:
4 servings
Level:
Easy

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
  • 1 cup cream
  • Salt and pepper
  • Butter, for topping
Directions
  • Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.

  • Sauce: 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.

  • Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.


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