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?
Really, you eat your baked potatoes with no salt or flavoring? I put tons of stuff on mine. My favorite is usually butter, salt, sour cream, and crumbled bacon, but I’ve never eaten a baked potato plain and I’ve eaten a lot of them in my lifetime.
They were mine only in the sense I purchased them. Never attempted to make one myself. I’m just as baffled as you are.