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1
Place baking potatoes on paper towel in microwave oven.
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2
Microwave on 100% power for 16 to 18 minutes or until knife-tender, turning once.
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3
Remove potatoes; wrap each in foil.
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4
Let stand 5 minutes.
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5
Meanwhile, heat large nonstick skillet over medium-high heat.
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6
Add ground beef; cook until no longer pink, 3 to 4 minutes.
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7
Sprinkle with Italian seasoning and 1/4 teaspoon of the salt.
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8
Add broccoli slaw; cook, stirring, until slaw is wilted, 3 to 4 minutes.
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9
Meanwhile, in small bowl, whisk together alfredo sauce, 1/2 cup of cheddar, the milk and nutmeg.
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10
Stir into beef mixture in skillet; cook until heated through and cheese is melted, 1 to 2 minutes.
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11
Remove from heat.
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12
Heat broiler.
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13
Unwrap potatoes, leaving foil in place.
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14
Slice potatoes in half lengthwise on top.
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15
Gently push ends to slightly open tops.
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16
Transfer potatoes in foil to baking sheet or broiler pan.
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17
Season with remaining 1/4 teaspoon salt and pepper.
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18
Scoop 3/4 cup of beef mixture into each split potato.
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19
Sprinkle each potato with about 2 tablespoons of remaining cheddar.
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20
Broil stuffed potatoes 6 inches from heat until cheese melts and bubbles slightly, 2 to 3 minutes.
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21
Serve potatoes while still warm.
