Jacket Potato with Bacon, Mushroom, and Peppercorn 
Based on 2 reviews
Ingredients:
12 ounce bacon, chopped
4 medium-sized russet or other baking potatoes, well scrubbed
8 ounce sliced button mushrooms
1 tablespoon green peppercorns, drenched in cold water
1/4 cup brandy
1 cup cream
salt and pepper
butter, for topping
Directions
POTATO:
Preheat the oven to 375 degrees. Prick potatoes with a fork and bake until soft, about 1 hour.
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
Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy
Show: Paula's Home Cooking
Ratings for this Entry:
Submitted on November 11, 2009
Technically these are not jacket potatoes, which are twice-baked. For jacket potatoes, you scoop out the baked potato halves, mix the potato with other ingredients, fill the potato skin halves with the mixture, and return them to the oven to bake for 10 or 15 more minutes.
Submitted on August 8, 2009
