I am trying to remember something... my Grandma, when I was very little- I am almost certain that once family dinners were over she would roast up whatever potato skins were left on the plate with a little garlic and a LOT of butter. Now, this is what I am confused about- I've never made potato skins, but all of the recipes I've seen call for at least 1/4" border to be left on. I'm assuming this is so they can hold up their pretty shapes, but if my memory serves me, the ones she made were just about scraped clean... and maybe this was why they were so good? It's something she was a bit ashamed of, and kept hidden from the rest of the family, save for my brother, who of course, doesn't remember at all. So I have no one to ask but you. Ever had potatoless skins?