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 will always remember a conversation I had with a chef friend… he said something along the lines of “Of course restaurant food tastes better… take the butter you’d add, then double it. Then double it. Then double it again. Then add some heavy cream.”

You are vastly underestimating how unhealthy restaurant food is for you - even the “healthy” places are ridiculous.