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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By WafflesAndTea
on April 12, 2012
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This was seriously Amazing. I made them one year for my first christmas dinner and it was definitely a hit. Ive been making them since and will continue to make them . suuuper delicous with roast beed or baked herb chicken.
By cr.perkins_11839135
Greensboro, NC
on March 23, 2012
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made the mushrooms as a side dish with steak, salad and
just the mushrooms. So So good. who needs a potato
with this side dish. thanks Paula for another favorite dish.
By Nichole Beaver
Bartonville, IL
on December 15, 2011
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This is a five star rating because we cannot give it a five and a half! Very delightful in flavor and a wonderful use of ordinary ingredients. Rich and filling but at the same time satisfying. We used Four Roses Single Barrel Bourbon in place of the brandy. It was an excellent substitute.
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