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 ts Vinegar

1 tb Cornstarch

1 tb Soy sauce

1/3 c Toasted slivered almonds

1/2 c Chopped pimientos

Scrub potatoes well. Dry, then 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. Nutrition (per serving): 460 calories Saturated fat 2 g Total Fat 17 g (34% of calories) Protein 11 g (9% of calories) Carbohydrates 66 g (57% of calories) Cholesterol 0 mg Sodium 702 mg Fiber 3 g Iron 4 mg Vitamin A 1661 IU Vitamin C 98 mg Alcohol 0 g Source: The Idaho Potato Commission