I admit I’m confused about the peels too.
Stuffed with chili implies that it’s a "boat" kind of thing. Do you peel your potatos before you slice them? Most places I’ve worked just clean and chop for those In and Out things skin and all. (Not really sure I agree with the handling for the optimum result but nobody asked me)
Canada has a great Poutine…deep fry potatoes, chuck a handful of cheese curd on it and cover it with gravy. YUM!
Need to know what the type of potato thingie is that you need to deal with.
I mean, if you have fries, it would be kind of redundant to have another type of fried potato.
You could dust with seasoned flour, deep fry and put them on burgers?
I dunno, just guessing…