Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 baking potatoes
- 1 lb. ground beef
- 1/2 tsp. italian herb seasoning
- 1/2 tsp. salt
- 1 12oz. package broccoli slaw
- 1 10oz. container alfredo sauce
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- pinch of nutmeg
- pinch of pepper
Directions
Place baking potatoes on paper towel in microwave. Microwave on 100% power for 18 min. or until tender. Remove potatoes, wrap each in foil. Let stand 5 min.
Heat skillet. Brown beef and sprinkle with italian herb seasoning and 1/4 tsp. salt. Add broccoli slaw and cook until wilted.
In bowl, whisk together alfredo sauce, cheese, milk and nutmeg.
Stir sauce into beef mixture and cook until cheese is melted.
Remove from heat.
Heat broiler.
Unwrap potatoes, leaving foil in place. Slice potatoes in half lengthwise on top. Push ends to slightly open tops. Transfer potatoes in foil to broiler pan. Season with 1/4 tsp salt and a pinch of pepper.
Scoop 3/4 cup of beef mixture into each split potato.
Sprinkle each potato with some of the remaining shredded cheddar cheese.
Broil potatoes until cheese melts.
Makes 6 servings.