Whatever happened to the idea of potato skins as an appetizer? My first introduction to them was at Max and Erma's in Ohio. Skins, stripped of their starchy innards, deep fried to a crisp and broiled with cheddar and bacon.
These days, when you order potato skins, you get potatoes with a little scoop out of them. Soggy, mealy, with melted cheese and a whisper of bacon. Or filled with pulled pork, sauerkraut, or whatever. But they're all missing the point - the great taste of deep fried skins, salty and delicious.