- 2 [8-ounce / 227-g each] oven-baking potatoes
- Watercress sprigs, to decorate
Sauce
- 1 tablespoon [15 g] butter
- 1 small onion, finely minced
- 3 slices bacon, cut into pieces
- 1 1/2 tablespoons [13.125 g] all-purpose flour
- 3 ounces [85 g] freshly chopped mushrooms
- 6 tablespoons [90 mL] boiling chicken broth
- Salt and pepper, to taste
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- Prick potatoes all over with a fork; microwave potatoes onto paper toweling on 'MINIMUM' for 8 1/2 to 9 minutes, turning and moving potatoes at half-time.
- Wrap potatoes into al foil; leave potatoes to rest for 5 minutes.
- Meanwhile, prepare sauce.
- Slice each potato into 3 slices, being careful not to cut through; arrange potatoes into fans, onto a plate.
- Coat potatoes with sauce; garnish with watercress sprigs and serve.
Sauce
- Into a 2 1/2-cup [625-mL] bowl, lightly brown onion in butter on 'MAXIMUM' for 2 to 2 1/2 minutes.
- Add bacon pieces; microwave on 'MAXIMUM' for 2 to 2 1/2 minutes.
- Stir in flour, chopped mushrooms and boiling chicken broth; salt and pepper.
- Microwave on 'MAXIMUM' for 1 1/2 to 2 minutes, until tickened, stirring at half-time.
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