I have to start out by telling you that even though we seem to eat a varied diet, we are set in our old stand bys in some areas. Notice the steamed broccoli in many of our pictures? Mike is set on his few choices of vegetables that he will eat. Most definately no brussels sprouts or okra, ever! Only sometimes (once in a blue moon, and you know how often that is) will he have yellow squash, zucchini or eggplant, those of which have to be cooked casserole style and smothered in cheese for him to eat. I on the other hand will eat any vegetables, even if only served with a little salt, pepper and butter. I too have become stuck though, stuck in my choice of baked potato toppings. Never varying from the same old choices of butter, sour cream, salt and pepper, shredded cheese, bacon and green onions. I have never been sure if I could eat a baked potato that was not fully loaded. Well all that has changed thanks to this recipe from Paula Deen . I am in love with the idea of trying new toppings for my taters now.
This sauce takes only 15 minutes to assemble, much less time than it will take your potato to cook. The logest time you'll spend for this recipe, aside from waiting on the potato to bake is slicing your mushrooms if you didn't buy them already sliced ; ) !
Comes together in a flash.
4 medium-sized russet or other baking potatoes, well scrubbed12 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 set for large grind
1 cup cream
Salt and pepper
Butter, for topping
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
The reviews are varied. Some say she used cornstarch to thicken and added chives. I didn't think it really needed the cornstarch (and I am not a big fan either, although next time I might try thickening with my potato starch) and I didn't have any fresh chives on hand. None the less I was sold!
Also, a little tidbit. Drumroll please! I have mastered the art of grilling on our new gas grill thank you very much Mr. Michael. That is a steak that was cooked by yours truly. Although I do have to use our digital themometer if you don't eat your steak medium rare or for meats other than steaks, at least until I get a feel for textures. Still, I am very proud of myself as I have been intimidated by the gas grill in the past. And yes, just in case you wanted to know, I am also intimidated by the pressure cooker! Baby steps folks, one step at a time.
Michael and Carla