It was one of those, “Wait… WHAT?” moments. Subway UK is testing Loaded Baked Potatoes. But other Fast Food chains already tried them years ago and finally ran away screaming in frustration. And not because they weren’t popular. In fact, they were TOO popular…
A ‘glamour’ shot’ of the new Spudway Baked Potato from Subway UK: Judging
from the side views of the incisions, Subway is getting the skins right!
UK diners may be the world’s leading experts on baked potatoes. Their famous Jacket Potato defines perfection in this tricky but sumptuous niche…
Secret revealed…
The secret of the perfect baked potato (BP) was revealed by UK experts relatively recently. And it’s a simple matter of procedure. The British Jacket Potato derives much of its aromatic and flavour ‘umami-complex’ appeal simply from being baked twice.
It’s something about the way the skin crisps up and the rich, potatoy flavour and aroma consolidate in the fluffy flesh…
My Dad’s Mom inherited the tradition from her Mom, who brought it to Canada when the family came here after the First World War. And never looked back.
Alas, women of my Mom’s generation kind of let the fine points and mysteries of the Jacket Potato go by the boards in the name of convenience and prep tie issues when they began getting married, setting up their own households and feeding their own families, post-WW II…
The Millennial BP…
Many have been called to worship at the altar of the Baked Potato, but few have been chosen. I don’t think anyone who’s never actually baked a beautiful sandy-loam-grown Russett has really had a genuine BP.
The real tragedy, though, is any ‘Late Boomers’, Millennials and those who’ve come after don’t even know what a real BP is. Their idea of a ‘good’, ‘traditional’ BP is one that’s come out a microwave with an acceptable appearance and texture – usually by accident.
Fast Food BP foibles…
Baked Potatoes are not something many restaurateurs feature on their menus. It’s Steak Houses, mainly, that have perpetuated the BP tradition in the dining-out world. And that’s largely because the traditional demand for a BP paired with a fine steak has never faltered among grilled Beef aficionados.
Not that others haven’t tried to make a name for themselves as purveyors of ‘The Best Baked Potato in Town’. Wendy’s, notably, put one on the permanent memu back in the day when the chain first started experimenting with ‘fresh’ salad bowl entrées and a few other ‘healthy’ options.
Wendy’s BPs were so popular that they ran out lightening fast every day, and never really got around to putting another batch in the oven after the evening-shift start-up and ensuing rush began.
The problem was, BPs were never really compatible with the ‘Fast’ Food business model. You couldn’t par-cook them or totally cook them ahead of need and simply heat them up in the microwave when ordered. Such options were tried, of course, but they never really produced acceptable results.
Just too good…
In the end, Wendy’s had to admit their BPs were just TOO good. People loved them so much that the staff couldn’t keep up with demand without assigning a dedicated BP Management Officer to keep the mainstream kitchen crew free for their usual duties. In the end, Wendy’s just quietly admitted that BPs were too much trouble, even though they could have been a great success if the chain had bothred to solve the inherent problems they presented.
Now, in the UK…
… Subway is offering a Stuffed BP. And all I can say is, it had better be a really fine example of the BP art, to pass muster with UK jacket Potato lovers.
One could argue that UK BP fans have been spoiled up to now. And it may be unreasonable to expect any Fast Food player to clear traditional BP bar.
Nevertheless, that’s just another factor Subway should have been aware of before embarking on its BP odyssy.
The Subway ‘Spudway’ lineup is truly a heroic one, featuring hearty options including: Cheese & Beans, Tuna, Chicken Tikka, Bacon, Taco Beef, and Rotisserie Chicken – ‘essentially turning a baked potato into a fully loaded meal’. A great concept – if it works!
It did occur to me that employing an air fryer to speed up the baking of the spuds, and keep them from turning out soggy, might be one solution to the central prep issue with the dish. But nobody at the sandwich store asked me before they went ahead with the Spudway project. And it’s not up to me rush in and save their (potato) skins!…
~ Maggie J.