Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 12 ounces bacon, chopped
• 4 medium-sized russet or other baking potatoes, well scrubbed
• 8 ounces sliced button mushrooms
• 1 tablespoon green peppercorns, drenched in cold water

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[ingredients-right]

• 1/4 cup brandy
• 1 cup cream
• salt and pepper
• butter, for topping

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 5 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 375 degrees. Prick potatoes with a fork and bake until soft, about 1 hour. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Sauté 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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce. [/step-item]

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