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Ingredients:

4 whole Idaho potatoes, baked
3 tablespoons peanut oil, or vegetable oil
1 onion, chopped
1 garlic clove, mashed
1 10 oz. package frozen broccoli
1 1/2 cups chicken broth
1 teaspoon vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1/3 cup toasted, slivered almonds
1/4 cup chopped pimientos

Directions:

In large skillet, heat oil; saute onion and garlic until onion is transparent. Add  broccoli, chicken broth and vinegar. Mix cornstarch with soy sauce, stir into skillet;  bring to a boil, boil 1 minute. Just before serving stir in almonds and pimiento. Spoon  topping over each blossomed potato.

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