“Stuffie Tater” Giant BBQ-Stuffed Baked Potato – 6 Pack

Loaded with butter, cheese, sour cream, and your choice of LawLer’s famed hand-pulled meats, Stuffie Taters are a meal all on their own! One of the Alabama Department of Tourism’s “100 Dishes to Eat in Alabama Before You Die,” Stuffie Taters are a north Alabama icon.

Since its 1978 founding by brothers Philip and Jerry Lawler with little more than a pit smoker and a handful of hickory, LawLers Barbecue has become an Alabama BBQ icon, with more than a dozen locations throughout northern Alabama and the Tennessee Valley. All of LawLer’s meats – pulled pork, turkey, ham, and chicken – are hand-pulled and doused with a sauce that won the 2015 Year of Alabama BBQ Sauce-Off. From their signature Stuffie Tater to pit-smoked ribs, scratch-made BBQ sides, & more, LawLers most legendary ’cue is now shipping to your door!

MORE DETAILS

This package serves 10-12 people and includes

• Pulled Meat, your choice (2 lbs.)
• 6 Potatoes (each 18 oz.)
• Whipped Margarine (9 oz.)
• Cheddar Cheese (9 oz.)
• Sour Cream (12 oz.)
• Dried Chives (1 oz.)

Meat Options Include

• Pulled Pork
• Pulled Turkey
• Pulled Ham
• Pulled Chicken

INSTRUCTIONS / STORAGE

• Lawler’s Barbecue ships Monday – Thurday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Stuffie Taters ship with ice packs, may thaw in transit
• Upon arrival, place all barbecued meats, cheese, butter, and sour cream in the refrigerator for up to 5 days.
• Chives may be stored at room temperature (in the sealed bag and foil wrapper) until ready to cook.
• Upon arrival, remove potatoes from vacuum-sealed bag and store at room temperature.

To Serve

Pulled Meat

• Reheat pulled meat directly in bag provided in low boiling water for approx. 10-15 minutes.
• Remove bag from water with tongs and cut bag to pour out contents. Caution: pork, and pork juices will be hot!

Stuffie Taters

• Remove potatoes from the plastic bag and keep wrapped in the foil wrapper.
• Cook potatoes in foil in conventional oven for 1 hour 45 minutes at 450°.
• Remove and let cool for 2-3 minutes in foil wrap.
• While still in foil wrap, slap the potato to flatten the top and burst the fibers.
• Using a knife, split potato down the middle (north to south).
• Rotate potato 90 degrees and pinch the cut edges to create a cradle for the toppings.
• Spread or flower the potato from top to bottom.
• Using a large spoon, chop the potato prior to cutting in a generous amount of butter.
• Add a generous helping of shredded cheese followed by a healthy dollop of sour cream.
• Add pulled meat, garnish with more cheese and sprinkle with chives.
• Enjoy!

Ingredients

• Potato
• Whipped Margarine – Soybean Oil, Palm Oil, Water, Salt, Soy Lecithin, Potassium Sorbate, Vegetable Mono & Diglycerides, Citric Acid, Beta Carotene, Whey (Allergens: Soy, Whey)
• Cheddar Cheese – Cultured Pasteurized Milk, Salt, Enzymes, Annatto Color (Allergen: Milk)
• Sour Cream – Grade A Cultured Cream
• Barbecued Meats – Distilled Vinegar, Salt, Brown Sugar, Spices