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?
A lot of people I know whip the ingredients into the soft potato flesh using the skin as a sort of container to create a sort of delicious more consistent mashed potato with a crispy skin you can also eat around it.
I fucking love baked potatoes