Level Up Baked Potatoes With A Drizzle Of This Creamy, Tangy Sauce

What do baked potatoes and a barbecue pit in Opelika, Alabama, have in common? Well, if either of them are worth a holler, the answer is white sauce (also called Alabama white sauce). It's the state's signature barbecue sauce, after all. White sauce is often used on smoked or grilled chicken, or to dress a pulled pork sandwich. Baked potatoes are a lesser known vehicle for the tangy, creamy, and peppery BBQ staple, but that doesn't make them any less of a delicious option. The fact is that this uniquely Alabamian sauce is a perfect pairing for a rich, fluffy, and buttery baked spud.

Now, for the uninitiated, white sauce is known for its base ingredients like vinegar, mayonnaise, pepper, and Worcestershire sauce. It is equal parts savory and tangy, and has a creamy texture that is perfect for pairing with meat (especially chicken). You can find it in some grocery stores, especially in the South, or online. You can also make it yourself at home pretty easily, and at very little cost since most of its ingredients are pantry staples. This sauce is perfect for drizzling atop a cheesy or fully loaded baked potato. Seriously, just pour over your usual spud and serve. This tangy and umami sauce will bring instant dimension to the humble but delicious baked potato.

My favorite way to serve up this combo of spud and sauce is to use leftover rotisserie chicken from the grocery store (grab Costco's loss-leading rotisserie chicken for a great deal) and mix it with the white sauce. Then, use the mixture to top a buttered and cheddar-topped baked potato. Just make sure to fully remove your chicken from the bones before mixing with your sauce. This combo is simple, but absolutely delicious. You can also pour the sauce directly on top of the potato after adding your chicken to your spud, then feel free to top the whole thing with classic baked potato accoutrements, since bacon and sour cream will only enhance white sauce's flavors.

You can also use smoked chicken if you prefer. This will give your spud a super intense, smoky flavor that further complements the added sauce. Pulled pork also works as a protein pairing, just make sure it hasn't already been sauced with a vinegar or sugary barbecue glaze, as that flavor can clash with white sauce. Overall, though, you can feel free to really get as creative with this sauce and spud combination as you please. Find what works for you and go with it!