Why are you throwing the skins away? Are these peelings from fresh? Or the scooped out remnants from a baked potato?
If they are from fresh, I have never really heard of any recipe worth the time and effort. With leftover bakers, they lend themselves quite well as a base for stuffed potato skins. What you put inside them is up to you. Fry them first for a good crusty base for your fillings

I have to laugh as one place I work at has a abundance of bakers leftover at night. Some get cut up for soup and the others can be used for breakfast.*** We will discard them if there are too many. Oddly, we do not use them for potato skins and use frozen ones instead!! I feel that this is like bringing coals to Newcastle.

***I believe that bakers make a poor home fry potato as they seem dried out. I prefer a boiled potato for that as they have some moisture that lends themselves to a better product.

mark