Considering that I am struggling not to loose weight, I don’t mind a lot of calories.

When I make baked potatoes at home I usually use 2 of the biggest potatoes I can find. Per person that is. Then I use Quark with 40% fat, mix in some cream, at least a teaspoon of salt, green onion and some frozen herbs.

I don’t think restaurants make it any less healthily.

Your point about using oil instead of butter is valid enough. Rapeseed oil has a lot of alpha-linolenic acid. Butter a lot of saturated fatty acids. But oil is the cheaper ingredient. Butter is important to archive the traditional tase. If restaurants use butter I won’t hold it against them.

For dishes where you can choose your own carb-rich sides I would appreciate some whole-grain options though. For example cooked spelt. It pairs wonderfully with many traditional German dishes. Far-eastern and Indian restaurants could offer whole grain rice.

White grain is the worst offender when in comes to empty calories. Saturated fats at least still fill you up as much as unsaturated fats. You need twice as much white grain to feel as full as you would with whole grain. And you’ll be hungry an hour later.