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Before the 1970s, most baked-potato eaters consumed the inside of the spud and left its skin behind. A half century later, those skins have become a favorite bar snack, appetizer, and party munchie. No one knows for sure where the practice of filling baked potato skins, then baking them again (or broiling or deep-frying them) came to be, but variations are diverse and universal. The most common ingredients are cheese and bacon. Include BBQ beef or pork, and potato skins can be a meal.