"Wayne Boatwright" > wrote in message
15.223...
> On Thu 04 Oct 2018 08:24:15a, l not -l told us...
>
>>
>> On 4-Oct-2018, wrote:
>>
>>> On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
>>> >
>>> > Cheri wrote:
>>> > >
>>> > > "Cindy Hamilton" > wrote
>>> > > >
>>> > > > 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.
>>> > > >
>>> > > > Cindy Hamilton
>>> > >
>>> > > I like the crisp skin too because I don't eat much of the
>>> > > inside either. Bacon grease is yummy on them.
>>> >
>>> > Now....I find this interesting...neither of you eat much of the
>>> > insides? Go figure! huh! I'm actually stunned with those 2 back
>>> > to back same comments.
>>> >
>>> They'd probably like those potato skins that TGI Friday serves
>>> and can be bought in the freezer section of your local
>>> supermarket.
>> IME, the freezer variety are horrible, nothing remotely close to
>> what I recall I USED to eat in the restaurant. I haven't been to
>> TGI Friday's in at least 15 years, but I have tried the frozen
>> ones within the past year or so. The "grab and go" prepared foods
>> area of my local supermarket offers refrigerated, "freshly made
>> today" potato skins that are vastly superior to the frozen but
>> fall short of any restaurant version I have ever had.
>>
>
> imo nothing coming out of a supermarket prepared fod section compares
> to either homemade or good restaurant quality.

Not too many restaurants here do potato skins any more. If you do find them,
they came to them frozen.