"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Jacket Potato with Bacon and Mushroom Sauce Recipe
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This recipe for Jacket Potato with Bacon and Mushroom Sauce, by Lois Duke, is from The Duke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 medium sized russet or baking potatoes 12 oz. bacon, chopped 8 oz. sliced button mushrooms 1/4 c. brandy 1 c. cream salt and pepper butter for topping
Preheat oven to 375º. Prick potatoes with a fork and bake until soft about 1 hour.
Saute bacon and button mushrooms and cook until golden brown. Pour brandy first into a measuring cup 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 cream and heat through without boiling. Salt and pepper to taste. Cut open the potatoe, top with butter and then cover generously with sauce
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