Micro Broccoli on Easy Twice Baked Potatoes

Skip the broccoli and use BrightFresh Micro Broccoli microgreens instead! Micro Broccoli tastes just like mature broccoli and is so much easier to eat and prepare than the crowns. Add this bright, beautiful and nutritious microgreen to your next baked potatoes recipe and be surprised by it's flavor!


2 large Red Gold Potatoes (or whatever you prefer)

1 cup of Bacon bits

1 cup of shredded Cheddar Cheese

1/2 cup of Sour Cream

Olive Oil


Preheat oven to 375 degrees fahrenheit

Wash and dry your potatoes.

Poke holes using a fork all around the potatoes and brush a thin layer of olive oil over them.

Place them in the oven for 20 minutes or longer if needed for them to get soft.

Take them out when done and let cool. Then scoop the potatoes out of its shell into a large bowl. Do not throw away the shells!

Throw in Bacon Bits and Cheddar Cheese and mix!

Fill the shells back up with the mashed potatoes, bacon bits and cheddar cheese.

Throw them back in the oven for another 15 mins.

Plate your potatoes, add a dollop of sour cream to each potato.

Add a generous handful of BrightFresh Micro Broccoli microgreens on top and enjoy!

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