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I don't get baked potatoes (programming.dev)
submitted 2 weeks ago by to c/autism@lemmy.world
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Would you like a lump of unsalted, uunflavored starch? No? What if we slice it open and dump in a lot of heavy flavor ingredients and spices? That way you can overwhelm your taste buds in the first few forkfuls, and the remaining unflavored mass will taste even blander by comparison!

Who invented this and what did they have against dicing the potato in appropriately sized chunks to absorb and distribute the flavor?

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[–] 2 points 2 weeks ago

Seeing a lot of comments about mixing/whipping the toppings. I prefer to cut the tater in half lengthwise and then make cross-hatch cuts in the tater flesh. That way the butter and sour cream gets distributed but the overall texture is retained (not mashed).

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