What is Alabama white sauce?

A simple combination of mayonnaise, cider vinegar, salt, and pepper, Alabama white sauce is widely credited to Robert Gibson, who in 1925 first served the sauce on the first day of service at his restaurant, Big Bob Gibson's Bar-B-Q, in Decatur, Alabama. "Big" Bob Gibson is said to have come up with the recipe during the 1920s, at backyard cookouts for his friends and family. Chicken and pork shoulders were a mainstay at these gatherings, where the chickens often cooked for up to three hours in a pit dug out in his backyard. Mayonnaise was a perfect ingredient to add moisture to the long-cooked meat, but Gibson also had an affinity for vinegar-based sauces, which likely led to the addition of cider vinegar to the now-signature, tangy, creamy sauce .

Should I wrap my potatoes in foil to bake them?

Short answer: no. Contrary to popular belief, aluminum foil doesn’t decrease the baking time. Instead, the potatoes (which are 80% water) will get a soggy interior and wet skin. Aluminum foil can be helpful for catching drips in the oven and for keeping a baked potato warm: Try wrapping the fully baked potato in aluminum foil after baking — it will hold for up to 45 minutes.

Loaded Baked Potatoes with Chicken and Alabama White Sauce

loaded baked potato with smoked chicken — Photo:
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christine Keely

Active Time:

25 mins

Total Time:

1 hr 30 mins

Yield:

4 servings

Overflowing with toppings, these loaded baked potatoes hold true to their name. Inspired by chef Rodney Scott’s restaurant, Rodney Scott’s Whole Hog BBQ, the ultra-fluffy potatoes are stuffed with smoked chicken, sour cream, sharp cheddar cheese, and bacon and doused with Alabama-style white barbecue sauce. This zesty mayonnaise-based sauce will be your new go-to for everything from fried okra to grilled chicken wings.

Frequently Asked Questions

What is Alabama white sauce?

A simple combination of mayonnaise, cider vinegar, salt, and pepper, Alabama white sauce is widely credited to Robert Gibson, who in 1925 first served the sauce on the first day of service at his restaurant, Big Bob Gibson's Bar-B-Q, in Decatur, Alabama. "Big" Bob Gibson is said to have come up with the recipe during the 1920s, at backyard cookouts for his friends and family. Chicken and pork shoulders were a mainstay at these gatherings, where the chickens often cooked for up to three hours in a pit dug out in his backyard. Mayonnaise was a perfect ingredient to add moisture to the long-cooked meat, but Gibson also had an affinity for vinegar-based sauces, which likely led to the addition of cider vinegar to the now-signature, tangy, creamy sauce.
Should I wrap my potatoes in foil to bake them?

Short answer: no. Contrary to popular belief, aluminum foil doesn’t decrease the baking time. Instead, the potatoes (which are 80% water) will get a soggy interior and wet skin. Aluminum foil can be helpful for catching drips in the oven and for keeping a baked potato warm: Try wrapping the fully baked potato in aluminum foil after baking — it will hold for up to 45 minutes.

Notes from the Food & Wine Test Kitchen

Smoked chicken is available at most local barbecue restaurants, or try shredded rotisserie chicken for a less smoky substitute. These potatoes can also be topped with pulled pork, chopped brisket, or a combination of your favorite smoked meats. Rubbing the potato skins with oil and sprinkling them with salt and pepper before baking them ensures the skins are well-seasoned and aren’t chewy.

Suggested pairing

Pour a fresh, tangy Chablis such as Domaine Bernard Defaix Premier Cru Fourchaume to serve with these loaded baked potatoes.

Make ahead

White barbecue sauce, also known as Alabama white sauce, can be stored in an airtight container in the refrigerator for up to one week. Try leftover sauce on grilled or roast chicken or pulled pork sandwiches.

Ingredients

Baked potatoes

4 large (1-pound) russet potatoes, scrubbed and patted dry
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup sour cream
1/4 cup unsalted butter (2 ounces), softened
12 ounces pulled smoked chicken (about 2 cups)
2 ounces sharp yellow cheddar cheese, shredded (about 1/2 cup)
1/2 cup cooked and crumbled thick-cut bacon (about 4 slices)
Chopped fresh flat-leaf parsley

White barbecue sauce

1 cup mayonnaise
3 tablespoons apple cider vinegar
2 teaspoons hot sauce
1 1/2 teaspoons granulated sugar
1 teaspoon Worcestershire sauce
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions

Make the baked potatoes

Preheat oven to 400°F. Prick potatoes all over using a fork. Rub potatoes evenly with oil; sprinkle all over with salt and pepper.
Place potatoes directly on center rack in preheated oven; place a sheet of aluminum foil on lower rack to catch any drips. Roast until potatoes are tender when pierced with a paring knife, about 1 hour and 15 minutes, flipping once. Remove potatoes from oven, and transfer to a cutting board; let cool 10 minutes.
Meanwhile, make the white barbecue sauce

Whisk together mayonnaise, vinegar, hot sauce, sugar, Worcestershire sauce, salt, pepper, garlic powder, and onion powder in a small bowl until smooth. Cover and chill until ready to use.
Finish the baked potatoes

Cut a lengthwise slit down center of each potato about three-fourths of the way through; squeeze sides to open up potato. Top potatoes evenly with sour cream, butter, chicken, cheese, and bacon. Drizzle 2 tablespoons sauce over each potato, and garnish with parsley. Serve immediately with remaining sauce.