Curried Vegetable Stuffed Potatoes

Ingredients

• 32 ounce baking potatoes 
• 3 cups broccoli red frozen
• 14.5 ounce canned tomatoes undrained chopped canned
• 1.5 teaspoons curry powder 
• 1 teaspoon ginger fresh grated
• 0.3 teaspoon salt 
• 0.1 teaspoon ground black red

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 40
2. Scrub potatoes; prick each several times with a fork.
3. Bake at 400 for 45 minutes to 1 hour or until done.
4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
5. Add ginger, and cook, stirring constantly, 1 minute.
6. Add broccoli mixture, and cook 4 minutes. Stir in tomatoes and remaining 3 ingredients. Cook an additional 4 minutes or until most of liquid evaporates.
7. Split open each potato, and squeeze to open; fluff pulp with a fork. Top potatoes with broccoli mixture.
8. Serve immediately.