Jacket Potatoes With Bacon, Mushrooms and Peppercorn Sauce

Photo: Carla

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-I used my three color grinder instead

1 cup cream

Salt and pepper

Butter, for topping

Preparation

Preheat the oven to 375 degrees F. Scrub potatoes and bake in your prefered method 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