Broccoli-Shrimp Stuffed Potatoes

• 2 large Idaho potatoes
• 1 cup fresh broccoli florets
• 1 green onion, with top and sliced
• 3/4 cup chicken broth
• 2 tsp. low sodium soy sauce
• 1 Tsp. rice wine vinegar
• 2 tsp. cornstarch
• 1/3 cup fresh or frozen cooked shrimp, or, 6 oz. can shrimp, drained
• 2 tsp. diced pimento, optional

1. Scrub and pierce potatoes, wrap in microwave safe paper towel. Arrange 1 inch apart in microwave and cook on high 6 to 8 minutes, turning once. Let stand 2 minutes. With a fork, pierce the skin in the shape of a cross. Press the ends of the potato towards the center, lifting and fluffing the meat of the potato. Combine broccoli and onions in a 9 inch pie plate, cover with plastic wrap and microwave at high 3 to 4 minutes or until tender, drain. Combine chicken broth, soy sauce, vinegar and cornstarch in a 4 cup measure, microwave uncovered for 2 to 3 minutes, or until slightly thickened. Pour sauce over broccoli, stir in cooked shrimp and pimento. Spoon mixture over potatoes.

potatoes, fresh broccoli florets, green onion, chicken broth, soy sauce, rice wine vinegar, cornstarch, shrimp, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145220 (may not work)