Thursday, February 24, 2011

Baked Potato with Bacon and Mushroom Cream Sauce

I can easily make a meal out of nothing but a baked potato. To me they are real comfort food. I am much more of a salty rather then sweet girl. Literally. Hey, it takes all kinds! Anyways, this sauce is wonderful. It's very filling but it also goes great with a nice steak. The method I use to bake these makes the skins on the potato nice and crispy so you can eat the whole thing!

4 large baking potatoes, well scrubbed
3 strips bacon
1 package mushrooms ( I used portabella, button works well also)
2 garlic cloves, minced
1 shallot, minced
1 cup heavy cream
salt and pepper to taste
olive oil

Preheat oven to 375.

Rub the potatoes down with olive oil and sprinkle with kosher salt. Place on a baking sheet and bake for 1 hour or until fork tender.

In a medium skillet cook bacon over medium heat until crisp. Remove from skillet and drain on paper towels. Once cooled, crumble bacon. Add mushrooms and shallots to the skillet with the bacon grease and cook until tender. Add garlic and cook for 1 minute. Pour in heavy cream and cook until sauce begins to thicken, about 5 minutes. Do not boil. Season with salt and pepper to taste.

Cut open potatoes and top with sauce, bacon and if your like me and Paula Deen, some butter. =)


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