Preheat the oven to 400°F (200°C).

Scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel. Prick each potato several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork.

While the potatoes are baking, prepare the ingredients per the instructions above.

Mix together all the ingredients for the coleslaw. Season with salt and pepper to taste. Refrigerate.

Place the bacon in a saute pan over medium low heat. Cook until golden brown and crispy. Then set aside on paper towels.

Make BBQ chicken: Combine all ingredients in a saucepan (except the chicken and dinner rolls) over medium heat and bring to a low simmer for 3 to 5 minutes. Then set aside. Separate half of the sauce for serving.

Preheat a grill or grill pan on medium heat. Brush the BBQ sauce on all pieces of chicken. Place the chicken on the grill. Cook, turning occasionally, lightly brushing with sauce, to an internal temperature of 160℉ (71℃). (Because they are different sizes and thickness they will all cook at different rates. Remove the pieces when done and set aside covered with foil to keep warm.)

Grill the corn on all sides until tender and nicely charred. Then lather with butter and season with salt to taste.

Once the potatoes are done, remove them from the oven and let them cool for a few minutes until they are easy to handle.

Using a sharp knife, make a lengthwise cut along the top of each potato, and gently push the ends towards the center to create an opening. Use a fork to fluff the inside of the potato. Be careful not to break the skin.

Top the potatoes with cheese, sour cream, bacon, and scallions.

Serve the chicken with baked potatoes, corn, and coleslaw. Enjoy with beer.