Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce


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

    How to make it  1 hour, 5 minutes

  • 1

    Preheat the oven to 375 degrees. Prick potatoes with a fork and bake until soft, about 1 hour.

  • 2

    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.

  • 3

    Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.

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