Broccoli-Shrimp Stuffed Potatoes

Turn a fluffy baked potato into a full-fledged meal by adding broccoli florets, succulent shrimp and Asian seasonings.

2 large Idaho Potatoes
1 cup fresh broccoli florets
1 green onion, thinly sliced
3/4 cup chicken broth
2 teaspoons low-sodium soy sauce
1 teaspoon rice wine vinegar
2 teaspoons cornstarch
1/3 cup fresh or frozen cooked shrimp, or 1 (6-ounce) can shrimp drained
2 teaspoons diced pimento (optional)

Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 6 to 8 minutes, turning and rearranging once, let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the mat of the potato.

Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain.

Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measure, microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened.

Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.

Servings: 2
Source: Idaho Potato Commission