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.
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.
Add browned beef back to the cream sauce, covering and heating for 1-2 minutes.
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.
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