Table Talk: On the quest for the best baked potato in Memphis
“My new-and-improved LA Spud order is customized with steak, onions, spinach, extra sour cream, light butter and cheese — for taste, not caloric considerations, of course. But the custom combinations are nearly endless,” Ellen Chamberlain writes. (Ellen Chamberlain/The Daily Memphian)
Ellen Chamberlain
Ellen Chamberlain is a global citizen who is happy to call Memphis her forever home. The Michigan native has worked in media for nearly 25 years as a radio broadcaster, journalist and ghostwriter. As The Daily Memphian’s food and restaurant writer, she gives readers inside perspectives of their favorite restaurants and the people behind them, suggestions for the best bites around town and the latest food news from in and around Shelby County.
Welcome to Table Talk, The Daily Memphian’s weekly food and dining newsletter for subscribers only.
I often call myself the “Bubba Gump” of potatoes.
Gump is a fictional character in the 1994 movie “Forest Gump” starring Tom Hanks. In it the character professes his love for shrimp and names every preparation he can think of, from boiled to scampi, in a memorable montage.
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