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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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[–] 2 points 3 days ago (2 children)

When I worked in a chain restaurant, we oiled and salted the skins.

And potatos have a lot of nutrition. Not as much as sweet potatoes but they're a good value.

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  • [–] 2 points 2 days ago (1 child)

    Same. Every place I worked at least oiled and salted them. Though only one place I felt did it properly and kept the potatoes under dry heat for service. Every other place would just nuke a pre-cooked potato, which just kills any possibility of the skin being edible.

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  • [–] 1 point 2 days ago

    Oh, I never had to deal with precooked, microwaved food! But it's been a really long time since I worked in a restaurant. I did work somewhere food was cooked, delivered, and kept in heated and cold holding stations until serving.

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