Smoked Chicken Loaded Baked Potatoes with Alabama White Sauce

Are you tired of the same old fillings and want something different for your baked potatoes? This mouth-watering recipe for fluffy baked potatoes with a unique Alabama white sauce is sure to get your mouth watering with excitement. Alabama white sauce was created by Robert Gibson, first served in his restaurant in 1925, and has been a staple ever since.

For the potatoes:

• 4 large potatoes, scrubbed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup sour cream
• 1/4 cup unsalted butter, softened
• 12 oz pulled smoked chicken
• 2 oz sharp yellow cheddar cheese, shredded
• 1/2 cup cooked and crumbled thick-cut bacon
• Chopped fresh flat-leaf parsley

1. Preheat the oven to 400°F. Prick potatoes using a fork. 2. Rub potatoes evenly with some oil, then sprinkle with some salt and pepper. Place the potatoes to bake on the center rack in the preheated oven. 3. Roast until potatoes are tender. This should take around one hour and 15 minutes. Remember to turn them over once. 4. Remove the baked potatoes from the oven and transfer them to a cutting board. Leave them to cool down. 5. For the barbecue sauce, mix the sugar, vinegar, mayonnaise, hot sauce, garlic, Worcestershire sauce, pepper, salt, and onion powder until you get a smooth consistency. Cover the mixture and let it chill until you are ready to use it on your baked potatoes. 6. Cut a slit lengthwise down the center of every potato and squeeze the sides to open the potato. Evenly top the potatoes with some sour cream, bacon, chicken, butter, and cheese. 7. Drizzle a couple of tablespoons of the sauce over each potato. Garnish the potatoes with parsley. Serve right away, along with the leftover sauce.