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      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


    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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