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Twice Baked Potatoes Meet Micro Broccoli

Updated: Jun 16, 2020

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

Olive Oil

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!

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