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I don't get baked potatoes (programming.dev)
submitted 3 days 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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[–] 11 points 3 days ago (1 child)

So there have been some valid comments, but one part no one has mentioned is that the type of potato makes a huge difference. If you use a russet potato it will probably be bland, but golden potatoes have a lot more flavor and make for better baked potatoes. They do tend to be a but smaller though.

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