Jacket Potato W/Bacon, Mushroom, & Peppercorn Sauce

• 4 medium russet potatoes, scrubbed well
• 12 ounces bacon, chopped
• 8 ounces sliced button mushrooms
• 1 shallot, minced
• 1 green onion, chopped (both parts)
• 14 cup brandy
• 1 tablespoon crushed green peppercorn
• 1 cup cream
• salt and pepper, to taste
• butter, for topping
• chopped fresh parsley, garnish (optional)

1. Preheat oven to 375 degrees F.
2. Prick potatoes with a fork and bake for about 1 hour.
3. Saute bacon, add button mushrooms and shallot and cook until golden.
4. Pour brandy first into a measuring cup(for safety) and then into the pan and carefully ignite with a long match.
5. After the alcohol burns off and the flame has died, stir in the peppercorns.
6. Stir in the cream and heat through, without boiling.
7. Add green onion to sauce.
8. Salt and pepper, to taste.
9. Cut open baked potatoes.
10. Top each with a spoonful of butter, then cover generously with sauce.
11. Garnish with parsley, if desired.

russet potatoes, bacon, button mushrooms, shallot, green onion, brandy, green peppercorn, cream, salt, butter, fresh parsley

Taken from www.food.com/recipe/jacket-potato-w-bacon-mushroom-peppercorn-sauce-161520 (may not work)