Curried Chicken Livers-topped Spud

Bake the Idaho potato at 400°F until tender, approximately 25 minutes. Pierce the skin with a fork and place directly on the oven rack.

While the potato bakes, mince the garlic clove finely and dice the onion, green bell pepper, and red bell pepper into small, even pieces.

Cut the chicken liver into bite-sized pieces, about ¼ inch cubes, and pat dry with paper towels to remove excess moisture.

Whisk together the cornstarch, curry powder, salt, and crushed red pepper in a small bowl until evenly combined.

Heat the vegetable oil in a skillet over medium-high heat until it shimmers, about 1 minute.

Add the diced onion and garlic to the hot oil, stirring frequently until softened and fragrant, approximately 2 minutes.

Add the green and red bell peppers to the skillet and cook for 2 minutes, stirring occasionally until the peppers begin to soften.

Add the chicken liver pieces to the skillet and cook for 3-4 minutes, stirring gently until the liver is no longer pink on the outside.

Pour the chicken broth into the skillet and sprinkle the cornstarch mixture over the ingredients while stirring constantly to prevent lumps.

Simmer the curry mixture for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.

Split the baked potato lengthwise and fluff the interior with a fork to create a well for the topping.

Spoon the curried chicken liver mixture generously over the split potato and serve immediately while hot.