Potato Skins
think you are asking about the approximate date, and it is mid-sixties. Pioneers in the development of the skins as an appetizer include the Prime Rib Restaurant in Washington DC, R.J. Grunts in Chicago and the TGI Friday's chain out of Dallas Texas. While reading about Richard Melman, creator of R.J. As an appetizer in restaurants, potato skins have been around since approximately the 1970s and documented making them as early as 1974. Many restaurants such as TGI Fridays, Prime Rib Restaurant and R.J. Grunts of Lettuce Entertain You Enterprises have claims to be some of the first restaurants to serve potato skins.[3][4]

Ingredients

6 small baking potatoes
2 tablespoons butter, melted
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips bacon, cooked and crumbled
3/4 cup Daisy Brand Sour Cream
2 teaspoons finely diced fresh chives

Instructions

Lightly grease the outside of potatoes, cut small slit in the top and bake at 425 degrees for 45 minute or until soft.

Let stand until cool enough to handle (about 15 minutes).

Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.) Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.

Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.

Fill each with Cheddar cheese and bacon. Bake 3 minutes or until the cheese is melted.

Top with a dollop of sour cream and sprinkle of chives.

Variation:

Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above. Variation:

Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

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