I guess I'm mostly a skinless guy, but one major exception is the (russet) potato. I want skin-on fries, and I'll pick at them to avoid the ones with no skin first. Usually when I have a baked potato, I scoop out and discard the innards down to about 1/4 inch from the skin, then add the butter, sour cream and chives. I do prefer mashed potatoes to be skinless though. Texture issue.