Jacket Potato with Bacon, Mushroom, and Peppercorn

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Jacket Potato with Bacon, Mushroom, and Peppercorn Jacket Potato with Bacon, Mushroom, and Peppercorn

Servings: 4
Difficulty: Easy

Ingredients Add to grocery list

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






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

Show: Paula's Home Cooking
          Watch Paula on Food Network

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Reader Comments:


I'm sure this is wonderful for American taste. I am English. All I could taste was the pepper. Very disappointing.

By trevor on February 26, 2012


Thank god I found this recipe today!i made it last year and threw the recipe away by mistake. I will never lose it again. This is awesome! I made with a whole chicken with fresh herbs mixed into some butter and baked it in a cast iron pan.

By L.jefferson on October 16, 2011


I usually take my baked potato and fill it with taco meat, onion and with cheese on top. I then serve it with a salad and it's oh, so good. I steam my meat before adding the taco seasoning to get rid of as much grease as possible. It's a little healthier this way.

By Marilyn Todd on October 03, 2011


I saw Paula making these and I just had to have them. After eating them I'm going to have to have them again...and again. Delish! I made them just as the recipe called, only I didn't have cream so I used half and half with a dab of butter. I can't see that it made a difference... I was cooking a roasted chicken with these, but the potatoes were ready first, and hubby (who insisted on doing the brandy-burning part of the recipe) was ready to taste them. We ended up putting the whole chicken in the fridge that night because the potatoes were plenty for dinner! Can't wait to make again - thanks for the great recipe.

By Monique Wallen on June 27, 2011


Love these potatoes! I didn't have brandy or green peppercorns, I used vegetable stock instead and they turned out fantastic! Thanks Paula!

By Anonymous on February 04, 2011


By Anonymous on February 02, 2011


Technically, these are jacket potatoes. This is a term used in the South. A potato that still has the skin on it is called a jacket potato. When boiling a potato with the skin still on it, my Mother would always tell me to leave the jacket on the potato (which means do not peel).

By Anonymous on December 21, 2010


We thoroughly enjoyed these potatoes! Talk about comfort food!! These will be served again & again!!

By Anonymous on September 27, 2010


This is the best baked potato recipe I have ever tried! It is so good that after my first bite I ran to the computer to rate it. My husband just raved "This is an incredible meal!" When Paula said on her show that she was 'gonna make love to this tater' before she went to break, I can totally comprehend why she said that. I don't think I'll be making love to this tater tonight because my husband is looking at me with those oh so appreciative eyes. Thanks Paula! I think you have discovered another aphrodisiac wink

By Anonymous on February 20, 2010


This is the ultimate receipe. Every time I fix it everyone just loves it. Thanks for such a great receipe. Thanks Pamela Henry Covington Ga.

By Anonymous on January 02, 2010


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.

By Anonymous on November 01, 2009


By kbatt on August 03, 2009

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