Baked Potatoes Topped with Broccoli Amandine
Yield: 4 Servings
Source: The Idaho Potato Commission

4 Idaho potatoes
3 tb vegetable oil
1 onion, chopped
1 garlic clove, mashed
10 oz pkg frozen broccoli spears
1 1/8 c chicken broth
1 tsp vinegar
1 tb cornstarch
1 tb soy sauce
1/3 c toasted slivered almonds
1/2 c chopped pimientos

Scrub potatoes well. Dry, and prick with a fork. Bake in a 425 degree F. oven, 55-60 minutes, until soft. In medium saucepan heat oil; saute onion and garlic until onion is tender. Add broccoli, chicken broth and vinegar. Bring to a boil. Cover. Cook 2-3 minutes, until broccoli is crisp-tender. Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1 minute. Just before serving, stir in almonds and pimiento. Cut an 'x' in the top of each potato with tines of a fork, then push up some of the potato with slight pressure of the finger. Spoon topping over each blossomed potato.