Jacket Potato W/Bacon, Mushroom, & Peppercorn Sauce |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Saw this on the Paula Deen show and then of course changed it a bit, to make it a little more exciting. They look very pretty and appetizing, will have to try it soon. Ingredients:
4 medium russet potatoes, scrubbed well |
12 ounces bacon, chopped |
8 ounces sliced button mushrooms |
1 shallot, minced |
1 green onion, chopped (both parts) |
1/4 cup brandy |
1 tablespoon crushed green peppercorn |
1 cup cream |
salt and pepper, to taste |
butter, for topping |
chopped fresh parsley, garnish (optional) |
Directions:
1. Preheat oven to 375ºF.
2. Prick potatoes with a fork and bake for about 1 hour.
3. Sauté 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.
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