Jacket Potatoes With Bacon, Mushrooms And Peppercorn Sauce
- 4 russet potatoes medium-sized, well scrubbed
- 12 ounces bacon chopped
- 8 ounces button mushrooms sliced
- 1/4 cup brandy
- 1 tablespoon green peppercorns drenched in cold water-I used my three color grinder instead
- 1 cup cream
- salt
- pepper
- butter for topping
- Preheat the oven to 375 degrees F. Scrub potatoes and bake in your prefered method until soft, about 1 hour.
- 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
potatoes, bacon, mushrooms, brandy, instead, cream, salt, pepper, butter
Taken from www.yummly.com/recipe/Jacket-Potatoes-With-Bacon_-Mushrooms-and-Peppercorn-Sauce-1660546 (may not work)