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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce Recipe

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This recipe for Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce is from The Birthday Club Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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:
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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
I lived off of jacket potatoes when I lived in England. Of course mine weren't quite this fancy and I'm pretty sure if we had Brandy in the house it wasn't going to be used on the Potatoes!

 

 

 

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