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
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (37%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 315
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