Spoon with thin sharpish edge for scooping out baked potato innards?

[blue room]

Is there such a thing? My teaspoons and tablespoons have a nice heft, but that means the edges are thick don't cut very well into baked potato flesh-- tedious project, and the skin often gets torn. (I want the skin intact.) Or is there another tool that would work?
Thanks very much!

[mexivilla]

I'm surprised no one so far has suggested a French sauce spoon. It has the thin edge so that you can scoop up sauce from a plate that should also be good for scooping out a baked potato.

[breadchick]

I use a soup spoon. It's a bit more rounded than a teaspoon.

Then again - perhaps the issue is that the potato isn't cooked enough? Through trial and error, I now never have a problem with removing any flesh almost to the skin as long as it's cooked and soft. Just a soup spoon, and as long as you cradle the halved potato in your hand, you have more control.

Good luck!

[liu]

blue room - Anywhere that sells tableware individually (a restaurant supply store or even Target) will have some inexpensive spoons. Look for the least refined soup spoon or table spoon and it will have thin, sharper edges. These work quite well.

[blue room]

Yes, a thin edge (usually from inexpensive spoons) can cut into the cooked potato--a regular spoon just mashes into it. A grapefruit spoon "saws", but doesn't allow you to then smoothly scoop out potato flesh from close to the skin.

[liu]

Well said!

[blue room]

I think I've found the solution in my own kitchen drawer--a very cheap aluminum set of measuring spoons--here's a pic, next to my thicker-edged teaspoon.

[enbell]

Grapefruit spoons perhaps?
http://grapefruitspoon.org/
(how funny there is an entire website for these guys!)

[jeanmarieok]

Exactly what I thought of -- a grapefruit spoon.

[BobB]

Got a Dremel tool?

[goodhealthgourmet]

if you *really* want to buy a dedicated utensil, you could look into a potato scooper:
http://www.zesco.com/products.cfm?sub...

you could also try a melon baller.

[bushwickgirl]

That potato scooper brought back memories from my early chefing days, when potato skins were all the rage, plus you get the potato flesh in wedges, for seasoning and roasting, aka "broasted" potatoes. The tool works very well, though, I recommend it for scooping purposes.

Scooping the baked potatoes after cooling them is the secret to having intact skin.

[foiegras]

Wow, I had no idea there was such a thing as a potato scooper ... looks quite intriguing.

[fourunder]

It works well with avocados too.

[Coogles]

They sell them on Amazon...

http://www.amazon.com/Lincoln-Foodser...

[c oliver]

When I have the rare occasion to do that, I do it in chunks using a spoon to take out large-ish bits and pieces. Not like removing avocado when there's a reason to keep it intact. No reason with potatoes. Or is there?

[blue room]

I remove the potato flesh, mix with ground corned beef/egg/onion/garlic/cream/tabasco -- rebake--so I want the skins intact for the restuffing.

[c oliver]

Right. But you don't need the potato in one piece so why worry about it? And bushwickgirl's idea of letting the potato cool a bit is a good one.

[bushwickgirl]

I think all you need for that is a larger sized 13" length restaurant serving spoon, which come in slotted, perforated and solid models:

http://www.webstaurantstore.com/13-st...

[ipsedixit]

How about a spork (first picture), or maybe a grapefruit spoon (second picture).