Chipped Beef Stuffed Potatoes
User Reviews
5
Chipped Beef Stuffed Potatoes
Description
Chipped Beef Stuffed Potatoes start with fully cooked large potatoes that are halved and scooped to create potato boats. The creamed chipped beef filling is prepared by sautéing rinsed dried beef to brown it slightly, then making a roux with butter and flour to create a thick sauce using whole milk. The sauce gets a subtle tang from Dijon mustard and a savory depth from a dash of Worcestershire sauce, bringing balance to the salty dried beef. The filling is then combined thoroughly and placed inside the potato shells, topped with shredded cheddar cheese for added flavor and richness.
The texture of the potatoes contrasts with the creamy sauce, creating a comforting dish ideal for casual meals or a satisfying side. The recipe uses simple pantry ingredients while providing a traditional style of creamed chipped beef with a good balance between the cheese, beef, and sauce. The seasoned salt addition is optional, based on personal salt preference given the dried beef's saltiness.
This dish can be served as a filling main or side, offering a warm, creamy element that pairs well with simple greens or steamed vegetables. The sliced potato boats make for a neat presentation and easy serving.
Ingredients
- 4 tablespoons butter divided, unsalted
- 4 tablespoons flour
- 2 1/2 cups whole milk or half & half
- 8 ounce dried beef jarred
- Worcestershire sauce dash
- 1 teaspoon Dijon mustard
- ¼- ½ teaspoon seasoned salt , optional
- black pepper freshly ground
- 4 potato fully cooked and slightly cooled or cold, large
- ½ cheddar cheese , shredded
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.
- 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.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 85mg | 28% |
| Sodium | 276mg | 12% |
| Potassium | 1245mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 42mg | 47% |
| Calcium | 206mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
