I would have swapped those. 
There are people who actually get excited by baked potatoes. I can’t, for the life of me, understand why. Drier than rice, blander than quinoa, not nearly as satisfying as bread. I’d prefer matzo.
But creme brulee rocks. It’s usually real vanilla custard, with a rich creamy base, and not at all sweet. The only sweetness is provided by the fun crunchy caramel topping.
Exactly what I was thinking!
I can argue the Baked Potato v. Creme Brulee either way, because both sides have points.
If your expectation is the generic, often over/undercooked Russet potato, which is then “elevated” by an overwhelming number of toppings - it’s totally overrated (especially at some “Potato bar” places). A perfectly cooked Russet, or other variety, seasoned with a few, quality ingredients can be sublime however!
Creme Brulee also runs between cheap, pre-made and warmed in a salamander junk with tons of additives and vanilla substitutes, to a home made perfectly cooked custard with real vanilla beans, no “stuff”, and the just caramelized glaze which makes the most of it’s simplicity.
So this one is really a question of quality vs. expectations, and the skill and care (or lack of) of the person providing the food.
I still remember the first creme brulee I ever had. I was working as a kitchen porter in a Michelin-starred restaurant in Scotland, and the chef came over to me at the end of the dinner shift to ask me if I’d like a creme brulee. I had not idea what it was. His eyes lit up, “oh, you’re gonna love this. It’s a custard with a hard caramel top.” He gave me a ramekin of the stuff and a spoon. I cracked through the caramel, scooped out the silky rich custard, and had my first taste. It was one of those euphoric taste experiences I get from time to time (another time was my first baguette with butter in Paris.) I may as well have rolled some molly for how I felt after that first bite.
Once I learned to leave my potatoes in the oven for 75 minutes instead of 60 I’ve gotten near perfect results every time. Then I learned to scoop them out and make twice-baked potatoes with a little bit of butter and fresh chives and it was transformative. I bake and set them up ahead of time and I will never again have to wait for the potatoes to serve dinner.
Just FWIW, the next big craze will be lagers, if it’s not already. Craft brewing seems to be kind of fad-driven from my perspective. First it was very hop-forward IPA, then sour/farmhouse/gose, then “juicy” and/or East Coast IPA, and I’m pretty sure they’re shifting to lagers now.
I find watermelon overrated. Everybody else seems to absolutely love it, especially in the Summertime. But, though I don’t hate it, I’ve never really liked the taste of it.
N/m You mentioned it (sours.)
I think this is probably true for most of the foods discussed in this rather peculiar thread. In most of the cases where someone has described an “over-rated” item I find myself figuring they just haven’t been fortunate enough to enjoy a well-prepared example.
I say peculiar because not only is taste highly personal, the calibration on the “rating” system we’re tacitly referencing only exists in each of our own heads.
But, here I am spending my time reading about folks’ feelings regarding baked potatos. Retirement is better that I expected.
Well, yes. But the thread isn’t about what we like or dislike. It’s more about how we feel about what others like or dislike. It’s equally subjective, perhaps more so, but a little more subtle than “I love ” or “I hate .” To be honest, when the thought first occurred to me it wasn’t just limited to food, but I think that would get way weirder than debating the merits of a baked potato.
Top of my personal overated list is deep fried food. I don’t hate it, but its very rare that I have a piece of fried food that I don’t think would probably be better roasted or grilled. Maybe an absolutely perfectly seasoned and cooked piece of fried chicken or fillet of white fish, but other than I’d much prefer roast or grilled any day.
I personally love my fried foods, but I am much like this with smoking. Few and far between are the meats I judge superior smoked. Never any kind of fish or poultry, like not ever. Pork shoulder and ribs are at best about roughly equivalent and at worst slightly inferior. Steaks, tri-tip and most other cuts of red meat are frankly better grilled or roasted. About the only thing I’ll agree is best smoked is beef brisket.
I’m very generally perfectly fine with smoked meats. You serve a smoked turkey for Thanksgiving and I’ll happily eat it without complaints. But is it better or even fully as good as an oven-roasted turkey? No, it is not. For that matter oven-roasted turkey also beats fried 
.
Donuts. They’re all tasteless.
Another food I think is over-rated is cake. If you were to celebrate my birthday or some other accomplishment with something sweet, there are plenty of foods I’d choose to celebrate with over cake: pie, brownies, cookies, ice cream. And all of those things can have candles put in them, words spelled out in frosting, etc.
Anything cooked on a BBQ grill is way overrated. I do not enjoy the taste of ash and accelerant.
This was totally my opinion when I moved to California in in the 2000s. America was just over compensating for having such bad beer for so long. Though now I say I have Stockholm syndrome, and am pretty much 100% hoppy hazy IPAs.
Underrated-falafel. This is heavenly.
Overrated-shrimp.
Yep. More or less a way to eat melted butter.
Same, except chocolate.
Okay, and this is a small difference- overrated rib eye steak. Underrated Porterhouse. If you are at a place that has steak, and the price difference is significant- get the porterhouse.
I prefer 1000 island, but plain mayo is overrated to me. Now there are variations that are good.
The plain McD cheeseburger is a Proustian thing for me.
Yeah- too much.
You are correct- over done at least.
I totally agree on both counts. A baked tater is a meal.
Well, can’t help with the first (and I get some people just dislike that char flavor) but there really is never a need to use lighter fluid. Just get a charcoal chimney. No one I know has used lighter fluid in decades.
Not only do I dislike the lingering odor/taste of lighter fluid myself, but I once had a front-seat view to my father (PhD in physics from Cornell) blowing up an almost empty can in his hand trying to squeeze the last few drops out over open flame. Thankfully the damage was limited to his shattered nerves, but it put me right off that stuff 
.
That’s why one should NEVER put an accelerant on an existing fire.