Chipped Beef Stuffed Potatoes

Calling all potato lovers! These Chipped Beef Stuffed Potatoes are going to be your new obsession. Creamy, flavorful beef stuffed inside a hot and soft potato. What could be better?

close up of creamed chipped beef potato topped with shredded cheese


 

Creamed chipped beef is a meal that my husband loves, but I rarely make. It is more of an “order it out” type of thing, but I recently came up this fabulous and slightly elevated version… stuffed into potatoes!

Chipped Beef Stuffed Potatoes

Potatoes are like a blank canvas waiting to be painted and you can virtually make any into a gourmet twice baked potato. In this case, a creamed chipped beef twice baked.

overhead of three creamed chipped beef potatoes topped with cheddar cheese

To best make these Chipped Beef Stuffed Potatoes, look for large potatoes that are long and oval shaped. Russets are best because their skin is thick and hearty, making the perfect edible bowl.

Make them in the oven, microwave, Instant Pot or even Air Fryer. Let them cool slightly so you don’t burn your hand, but also so the flesh is a little less fluffy and soft. It makes it easier to work with. You can even make the day before and use cold potatoes.

angle of chipped beef stuffed potatoes with cheese and parsley

Potato Insides

You might be stressing about all that goodness from the inside going to waste. But don’t worry, I never let a potato go to waste! The inside is arguably the best part, so I always set mine aside to use for later.

You can use the potato insides to make mashed potatoes or crispy home fries. I usually just top with a pad of butter, salt and pepper and eat them for lunch.

Creamed Chipped Beef

Creamed chipped beef goes by several names that all revolve around the acronym SOS. If you were in the service, you probably lovingly call is Sh*t on a Shingle, others called is Stuff on Stuff or Same Old Stuff.

It all comes down to three elements: thinly sliced beef, some sort of starchy base and a velvety cream gravy and is most frequently served on a thick piece of toast, but in this case the starch is potato. Some folks even use egg noodles or rice.

fork with creamed chipped beef

The Beef

Beef is the star of the show in creamed chipped beef so it seems like a good place to start. Traditionally, the dish uses a jarred or canned dried beef.

You can find it near canned tuna and Vienna sausages at the grocery store. It is shelf stable for long periods of time, so it is no wonder it became a popular meal during difficult times.

The most popular brands are Armour and Hormel and it will be labeled “dried sliced beef”. It is thinly sliced dried beef in a salty brine. If you use the jarred version, you’ll need to not only drain, but rinse and soak the beef before using.

I am a salt lover and it is way too much for me. I’d rather have it be under seasoned and add salt at the end than have it be unrecoverable and too salty.

creamed chipped beef stuffed potato on a white serving plate

The other option for beef is a deli meat version made by Cubb or other generic brands. This meat is also a dried beef, but not stored in brine so not as salty. Taste test it before cooking. I’ve had some folks still say it needed to be rinsed, but not soaked.

Others who don’t care for dried beef can use fresh, thinly sliced roast beef from the deli or even ham or cooked and drained ground beef for their chipped beef stuffed potatoes.

Chipped Beef Stuffed Potatoes Ingredients

You are going to love the simple ingredients that this delicious recipe calls for.

  • Butter – Any time I am cooking or baking, I like to use unsalted butter. That way I am able to control the amount of salt that goes into the recipe.
  • Flour – In order to thicken this creamed chipped beef, we need to make a roux. This is simply a combination of melted butter and flour that is cooked until a paste is formed.
  • Milk – You can either use whole milk or half & half here. You want something that is both creamy and full fat.
  • Dried beef – You will usually find dried beef in the canned meat section of your local grocery store. It generally comes in a jar.
  • Worcestershire sauce – One of my favorite condiments, we just add a dash of Worcestershire for even more flavor.
  • Dijon mustard – This adds a slight tang and acidity as well as some flavor to your creamed chipped beef recipe.
  • Seasoned salt – This is optional, but definitely recommended. If you used salted butter, you can leave this out entirely.
  • Freshly ground black pepper – There is just something about freshly ground pepper that adds so much flavor to a dish.
  • Large potatoes – Now onto the base- the potatoes! I like to use large potatoes like russets for this recipe.
  • Cheddar cheese – Of course, you can use any cheese that tickles your fancy, I just prefer the sharpness of fresh cheddar.
creamed chipped beef in a skillet

How to Make Chipped Beef Stuffed Potatoes

In just a few simple steps, you can have these stuffed potatoes ready to enjoy in no time!

  1. Drain and rinse dried beef. Soak in cold water for a few minutes, drain and rinse again.
  2. Sauté beef. Melt butter in a large skillet over medium heat. Add drained and rinsed beef, tearing into smaller pieces as you add it. Sauté until browned. Remove to a plate, set aside.
  3. Make roux. Add remaining butter, melting and adding flour. Whisk to make a roux. Allow to lightly brown.
  4. Add milk and seasoning. Whisk in whole milk, whisking until all lumps are dissolved and mixture starts to thicken. Season with a dash of Worcestershire sauce and Dijon mustard.
  5. Return beef to sauce. Add browned beef back to the cream sauce, covering and heating through.
  6. Taste test the cream sauce and if needed, add a small amount of seasoned salt. Depending on how well you drained and rinsed the beef and your salt preferences this may or may not be needed.
  7. Prepare potatoes. Cut the top off a baked potato lengthwise, scoop out inside, making a potato boat.
  8. Add beef and bake. Fill with creamed chipped beef and top with a sprinkle of shredded cheddar cheese. The hot filling should be enough to melt your cheese and keep the potato hot, but if not, you can pop them in the oven to heat through.
close up a of a long pin of creamed chipped beef stuffed potatoes

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creamed chipped beef stuffed potatoes on a plate

Chipped Beef Stuffed Potatoes

5 from 6 votes
Chipped Beef Stuffed Potatoes will be your new obsession. Creamy, flavorful beef stuffed inside a hot and soft potato. What could be better?
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

Instructions

  • Drain and rinse dried beef. Soak in cold water for 10 minutes, drain and rinse again.
  • Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add drained and rinsed beef, tearing into smaller pieces as you add it.
    creamed chipped beef sauce
  • Sauté for 3-4 minutes until browned.
  • Remove to a plate, set aside.
  • Add remaining 2 tablespoons of butter, melting and adding flour. Whisk to make a roux. Allow to lightly brown, approximately 4-5 minutes.
  • Whisk in whole milk, whisking until all lumps are dissolved and mixture starts to thicken. Season with a dash of Worcestershire sauce and Dijon mustard.
    roux in a pan
  • Add browned beef back to the cream sauce, covering and heating for 1-2 minutes.
    creamed chipped beef in cream sauce
  • Taste test the cream sauce and if needed, add a small amount of seasoned salt. Depending on how well you drained and rinsed the beef and your salt preferences this may or may not be needed.
  • Cut the top off a baked potato lengthwise, scoop out inside, making a potato boat.
  • Fill with creamed chipped beef and top with a sprinkle of shredded cheddar cheese. The hot filling should be enough to melt your cheese and keep the potato hot, but if not, you can pop them in the oven at 350 degrees for about 5 minutes to heat through.
  • Top with freshly ground black pepper and parsley.
    close up of stuffed potato
  • If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition

Calories: 527 kcal, Carbohydrates: 50 g, Protein: 20 g, Fat: 28 g, Saturated Fat: 14 g, Cholesterol: 85 mg, Sodium: 276 mg, Potassium: 1245 mg, Fiber: 5 g, Sugar: 9 g, Vitamin A: 589 IU, Vitamin C: 42 mg, Calcium: 206 mg, Iron: 3 mg
Author: Jessica Formicola
Calories: 527
Course: Breakfast
Cuisine: American
Keyword: crab stuffed potatoes, creamed chipped beef
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

5 from 6 votes (1 rating without comment)

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Questions and Reviews

  1. 5 stars
    These look so creamy and delicious! We used to eat it on toast when I was a kid, but I think I’d love your potato version way more!

  2. 5 stars
    This is perfect! We usually eat our creamed chip beef with mashed potatoes so why not in a baked potato? Definitely trying this right away.

  3. 5 stars
    Omg I LOVE twice baked potatoes and never thought about adding meat to them. These are DELICIOUS and will definitely be making them again.