How To Prepare
Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart.
Microwave at HIGH 6 to 8 minutes, turning and rearranging once, let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the mat of the potato.
Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable cover or plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain.
Combine chicken broth, marinade, vinegar and cornstarch in a 4-cup glass measure, microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened.
Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.
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- 3 large Idaho Potatoes
- 3 cups fresh broccoli florets
- 3 green onion, thinly sliced
- 1 1/2 cup reduced-sodium chicken broth
- 2 tbsp Mrs. Dash Teriyaki Marinade
- 1 tbsp rice wine vinegar
- 2 tbsp potato flour
- 1 pound fresh or frozen cooked shrimp
- 2 tbsp diced pimento (optional)
Ingredients
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