After the baked taters cooled down enough that I could touch them, I removed the peels and then put them into this bowl and smashed the hell out of them with a potato smasher.
Ok well actually I didn't so much remove the peels as scoop the potato out with a spoon.
What I did do was add a bit of salt and some garlic powder. And the egg. After attempting unsuccessfully to turn it into an egg yolk and an egg white in two different places. The garlic powder was not officially mandated by the Official Gnocchi Organization (OGO), but I've always been a bit of a rebel.
You might be surprised to learn that some people think you should do this while the potato is still warm, and some people don't care. Some actually peel the potato, and some scoop the stuff out. Some people mash the potatoes, and some use a potato ricer. Oh, the possibilities!
I used the bake/warm/scoop/mash potato variation, personally.
