Broccoli Amandine

Directions

Scrub potatoes well.

Dry, then prick with a fork.

Bake in a 425 degree F oven 55 to 60 minutes, until soft.

In medium saucepan heat oil; sauté onion and garlic until onion is tender.

Add broccoli, chicken broth and vinegar.

Bring to a boil. Cover.

Cook 2 to 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.