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
