In a pinch, you could use a baked potato skin as an ashtray.
It’d have to be a particular set of circumstances, of course.
I sample the skin, and then decide. Unless there’s a cigarette butt in it. That’s always a NO.
I fell for the story that that’s where all the vitamins are, but I also actually quite like the skin.
There’s a Maggie Smith story about this too. Apparently when she dished up a baked potato to one of her then small children and was asked what it was, and said “It’s a potato in its jacket”, she got the reply “I don’t care if it’s in its trousers, I’m not eating it”. The apple doesn’t fall, and all that…
Always eat the skins. I do baked potatoes in the toaster oven where it is out of the way of other things I’m cooking.
Along a similar line, I used to peel potatoes when I made oven fries, but finally decided to stop and just slice the entire potato. Much better and much easier. I prefer fries with the skin when I’m eating out also.
I’m so old I remember when people did crap like that in restaurants and it was acceptable
whistles Nice, an ideal zero-pointer.
No gasp needed. Microwaved potatoes are great. And they take an hour less to make!!!
I haven’t baked a potato in the oven in years. After piercing them, I roll them in a mixture of olive oil and kosher salt, and cook them in the microwave. It takes about 7 minutes vs an hour or maybe more.
I do it in the oven to get a crispy skin. It takes time, but so does getting the grill ready for the accompanying flank steak.
I’m glad to see others eat the potato skin. I assume I’m normal, but in my family of four, only I eat the skin always. My wife claims to only eat Red Skin potato skins.
I know this isn’t a scientific survey, but at least I know in some circles, eating it is very common.
The one time I peel potatoes is for boiling and then mashing.
I expect mashed potatoes to have a smooth 
creamy texture.
I’ve seen dirty mashed potatoes at restaurants. I’m not impressed with flecks of brown skin, or bacon bits, or chives.
I boil my potatoes in chicken broth for more flavor. Add butter and then add milk while mashing.
I’m not a huge fan of baked potatoes. I greatly prefer the “waxy” red and white potatoes, boiled. And i prefer those without the skin. But if I’m faced with a baked potato for some reason, and I’m hungry enough to eat it at all, i generally eat the skin. I like the chewy texture.
I eat the skins (including on sweet potatoes) and also keep skins on for mashed 'taters.
The skin is the best way, when done with the inners, to hold a stick of butter, 2 lb of medium cheddar cheese and 3 dozen rashers of bacon and eat them all together.
When did you start your diet?
After dessert when I go to bed.
My brother’s baked potato toppings of choice are butter and A-1 sauce. I thought he was completely insane until I tried it!
Other barbecue sauces can also be really good with baked potatoes.
I can see that A-1 is basically the same as HP sauce, which really goes nice with shepherd’s pie.
I prefer Daddies or Chris’ & Pitts BBQ sauce. Neither is especially easy to find, but worth the effort.
This thread has inspired me to put baking potatoes on the grocery list for tomorrow.
As a youngster 40 years ago I worked at Wendys. We had a dedicated potato scrub brush, though one day I saw a newbie using the toilet brush instead…