Post by chief_cook2 on Mar 29, 2006 10:04:32 GMT -6
Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce
Recipe courtesy Paula Deen
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
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.
Recipe courtesy Paula Deen
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
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.