Updated: Jun 16
Skip the full crown broccoli and use BrightFresh Micro Broccoli Microgreens instead! Our Micro Broccoli tastes just like mature vegetable, yet it's easier to eat and has 4-10x the nutrient value! So go lite, and add this bright, beautiful and nutritious Microgreen to your next baked potatoes recipe. We think you'll be delighted by the flavor!
2 large Red, Gold or Classic Brown Potatoes (your preference)
1 cup of Bacon bits
1 cup of shredded Cheddar Cheese
1/2 cup of Sour Cream
1 cup BrightFresh Micro Broccoli
Preheat oven to 375 degrees Fahrenheit
Wash and dry your potatoes.
Using a fork, poke holes on top of the potatoes and coat with a thin layer of olive oil.
Place directly on the oven rack a few inches apart. Cook for 30 minutes or until soft.
Remove from oven and let cool. (approx. 10 min.)
Cut potato length-wise and let cool another five minutes.
Scoop potato meat out of its shell and place in a large bowl. Set potato shells aside!
Toss the Bacon Bits and Cheddar Cheese in with potatoes. Fold gently until mixed well.
With a spoon, fill shells back up with potato mixture. Place on a baking sheet.
Bake again in the oven for another 15 mins. / enough to melt cheese and bacon.
Plate your twice baked potatoes, then add a dollop of sour cream to each potato.
Complete with a generous handful of BrightFresh Micro Broccoli Microgreens on top.
Serves: 4 (Recipe can be doubled to serve a family of 4) ENJOY!
Remember to Live Well, Eat Well and Be Well with BrightFresh!