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Suggest a better descriptionScrub 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
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 315 | ||
Calories from Fat: 118 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 18 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 350.4mg | 12 % | |
Potassium 1035.9mg | 27 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 39.7g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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