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Grilled Chicken Twice-Baked Potatoes with Alabama White Sauce

Grilled Chicken Twice-Baked Potatoes with Alabama White Sauce

Brandyn Baker takes crispy fried potato skins, stuffs them with creamy, cheesy filling, tops with seasoned chicken, and finishes with a tangy, bold Alabama white sauce—these are next-level loaded skins. Crunchy, rich, and packed with flavor, they’re perfect for game day or any crowd.

Prep

30 minutes

Cook time

1 hour

Serves

6–8

Steps

  1. Preheat your grill to 400°F. Scrub and dry the potatoes, then rub with olive oil and season with kosher salt.
  2. Microwave the potatoes for 10 minutes to soften, then place them directly on the grill and cook for 25–30 minutes, until tender. Remove and let cool slightly.
  3. While the potatoes cook, season the chicken with taco seasoning and cook on the grill or stovetop until it reaches 165°F. Shred and set aside.
  4. Slice the potatoes in half and carefully scoop out the insides into a bowl, leaving the skins intact.
  5. To the potato filling, add butter, shredded cheddar, sour cream, and chives. Mix until smooth and well combined.
  6. Heat oil in a pan to 350°F. Fry the potato skins in batches for a few minutes until crispy. Remove and let cool slightly.
  7. Fill each potato skin with the potato mixture and return them to the grill for 15–20 minutes, until heated through.
  8. For the Alabama white sauce, combine all ingredients in a bowl, mix well, and refrigerate until ready to use.
  9. Top the potato skins with shredded chicken, drizzle generously with Alabama white sauce, and garnish with chives. Serve warm.

Ingredients:


Potatoes

  • 5 large russet potatoes 
  • 1 TBSP olive oil 
  • 1 TSP kosher salt 
  • 2 TBSP butter 
  • 1 cup shredded sharp white cheddar 
  • ¾ cup sour cream 
  • ¼ cup chopped chives (plus more for garnish) 
  • Frying oil (peanut or canola), as needed 


Chicken

  • 1 lb boneless chicken breast 
  • Taco seasoning, to taste 


Alabama White Sauce

  • 2¼ cups mayonnaise 
  • 3 TBSP horseradish 
  • Dash of hot sauce 
  • ½ cup distilled white vinegar 
  • 1½ TSP Worcestershire sauce 
  • ½ cup apple juice 
  • 1½ TSP black pepper 
  • Zest and juice of ½ lemon 
  • 1 TSP cayenne pepper 
  • 1 TSP sugar 
  • 1 TSP paprika 
  • Salt, to taste

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Grilled Chicken Twice-Baked Potatoes with Alabama White Sauce

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