Nothing. But it helps way less than expected. Even if I can get a good ratio of topping to spud on the fork, I still get a lump of unsalted starch next to an oversalted topping in my mouth. By the time the two are mixed, its already turned to mush and the sensory input experience is ruined.

And apparently people are reasonable and season their tubers before baking. But both restaurants I've been to, on different continents, didn't. One of them ostensibly all about baked potatoes, it being basically the only entré on the menu. So I guess I shouldn't completely rule out the dish, just... I guess ask how they prepared it? Sounds weird.

Also, I'm not too keen on preparing the dish on my plate. Feels like those salads where they just pile lumps of ingredients and you have to mix it yourself, with inadequate tools in too small a bowl.