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Cucumber WorldMy vegetarian version of Paula Deen's Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce
Ingredients
Makes 2 servings
- 1 tbs olive oil
- salt to taste
- 2 medium-sized russet potatoes, scrubbed
- 6 ounces veggie Canadian bacon, chopped
- 4 ounces sliced mushrooms
- ⅛ cup brandy
- ½ tablespoon green peppercorns, drenched in cold water
- ½ cup soy cream or soymilk
- Salt and pepper
- Earth Balance, for topping
Preparation
Preheat the oven to 375 degrees F. Combine the oil and salt in a bowl. Poke potatoes a few times with a fork and roll in the bowl to cover with the oil and salt. Bake about 1 hour.
Saute veggie bacon, add mushrooms and cook until starting to brown. Pour brandy first into a measuring cup and then take the pan off the heat and pour it into the pan and carefully ignite the fumes on the side of the pan with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the soy cream and heat through, without boiling. Add salt and pepper.
Cut open baked potatoes. Top each with a spoonful of Earth Balance, then cover generously with sauce.
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