Cooking
Alabama White Sauce Takes These Baked Potatoes from ‘Loaded’ to ‘Luscious’
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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
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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.
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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.
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