"Gary" > wrote in message ...
> Cindy Hamilton wrote:
>>
>> On Thursday, October 4, 2018 at 10:01:43 AM UTC-4, Gary wrote:
>> > Cheri wrote:
>> > >
>> > > That sounds like a plan. I have one of those As Seen On TV potato
>> > > baking
>> > > sleeves for potatoes in the microwave and it works really well except
>> > > for
>> > > crisp skin, so I will try the broiler.
>> >
>> > I cook my "baked" potatoes fully in the microwave. Then I cut it
>> > all up using 2 knives like you would cut butter into flour for
>> > biscuits or pie dough. I end up with very lumpy mashed potatoes
>> > including skins. Crisp potato skins have never interested me.
>>
>> Everybody's different. I like the crisp skins, and usually will
>> discard quite a bit of the insides of the baked potato.
>>
>> We like to rub them with bacon grease before baking.
>
> I'll bet the bacon grease trumps the plain oil.
> My immediate family never ate baked potato skins. I grew up
> assuming they were inedible like banana skins. Then one night (as
> a young teen) I ate dinner at a friend's house. Baked potatoes
> were on the plate and they all started eating the skins. I was
> shocked but I tried mine and realized that skins are good.
>
> I never peel potatoes now. No matter how I cook them, skins stay
> on. I don't go for crisp often but I do use them anyway.
>
> Note: this is just me here now. If dinner guests come over, I
> would cook differently. I'm sure I'm the odd one out on home
> comfort cooking.


I leave the skins on too.

Cheri