Sure, skins are good. Wendy’s chili and baked potato is a mighty fine meal with the tasty skin necessarily saved for the end.
Yes, as long as its coated in butter.
I used to, but now we just nuke the spuds, so the skins don’t get all crackly like when they’re baked.
Heh, I told my kids that myth and they ate (and eat) potato skins.
I do both - nuke the tater until it’s 3/4 done, then pop it into a hot oven to finish cooking and crisp up the skin, which has been rubbed with oil and salt.
Guess I’m the odd one out. I don’t like potato skins. Never have. They taste like dirt to me with only a very mild hint of potato flavor. Over the years I typically have my birthday dinner with my younger sister and brother at our favorite steakhouse. They fight over my baked potato skin. Fine. Have at it.
I love the taste and texture of perfectly a baked potato, so I usually only top with butter (too much!) and salt and pepper. If I feel like treating myself I’ll add a little sour cream. I would eat the “load” from loaded potatoes separately if I could, but not on the potato because that overwhelms the potato taste.
Talking about this I realize I haven’t had a proper baked potato in a long time.
Lately I’ve been enjoying little potatoes. Cut in half toss with oil salt pepper cherry tomatoes halves and sweet peppers roast for 20 minutes. So good and easy!
The skin is the best part if it is crispy. If it is a restaurant potato that has been wrapped in aluminum foil I generally will not eat the skin cuz it is soggy.
Thanks.
The poll order makes sense now.
I eat the skins, my SO claims he likes them ok but whenever we go out to eat, he leaves the potato skin shell. These do make excellent breakfast potatoes (he eats those) 
I always eat the potato skins. A whole potato, skin and inside and all, is just right.
If you’ve heard of The Guernsey Literary and Potato Peel Pie Society, know that the pie was not meant to be actually eaten. It was a prop. (This is not a spoiler.)
I loved the skins when I was a kid and still do. Hollow out the potato and put butter on the skins. Heaven.
I think there’s a big difference for me between where I’m eating and the skin. At home? Almost always, because I’ve rubbed the skin with olive oil and salt, and cooked in the air fryer until the skin is dry and crispy. I eat all the starchy goodness with butter (salted), and then normally toss the skin with just a bit of white remaining back in the airfryer to get extra crispy, add a touch more butter and crunch it up.
Also acceptable to save the skin, and fill it the next day with an ounce or two of cheese and a tablespoon of real bacon pieces, heating the mass in air fryer for a gooey, salty, smokey delight.
But at a restaurant? It’s maybe 50/50. If it’s a thinner skinned russet, or a moist potato, and the skin is more rubbery than crisp? Generally not.
But the places that I go that normally have baked potatoes are steakhouses (and someone else is paying, too rich for my blood these days) and most of them are offering sweet potatoes as an option, which I prefer (though I don’t eat their skins). So I voted yes for skins, since most of the time it’s home-cooked to my exact preference.
I’ll rub a wee bith of Crisco on the clean, dry skin before I bake it. That guarantees crispiness.
I eat the skin with butter and salt.
Yum
I like baked potatoes. But I haven’t had one in years. ETA: I’ll eat a portion of the skin, as I’m usually getting full by the point in the meal
Gads. I haven’t had a decent baked potato since Sizzler went tits-up. I never order one at an upscale steakhouse.
Potato skins at their best are crispy, delicious, and healthy. Potatoes that have been baked in foil (not the way I do them) may not have crispy skins but they’s still good.
In fact, when I make homemade fries, I don’t peel the potatoes – I just rinse and scrub them well with a stiff brush. Skin-on potatoes make more interesting and flavourful fries.
As a kid, we’d have roasts with roast carrots and potatoes. We were allowed to cut our potato crosswise and scoop them out (making two cups), then put a pat of butter in them and collapse them flat.
I say potato because we’d have to finish the carrots and meat to get a second potato.
Correct!
The fiber’s really important, especially as most people don’t get enough fiber in their diet.
The only time I don’t eat (or finish) the skin is if it is crusted with salt. Then it’s just too salty.