RE: Potato Skins
Places I've worked at, we always stuffed them with taco meat, scallions, peppers, bacon, olives, cheddar.. Whatever you could think of, we would toss on them (best part was the side of sour cream). We always received them frozen from the distributor, not home baked and carved. But these where small spuds, and fried up quickly. I think the places that do the homemade ones are pressed for time not giving them a good "frying", then not properly seasoning them. I've had half way decent ones, and then the mushy ones you describe. Again, another one of these pains taking tasks of qty. vs. quality. That, and being in America, the qty. they put on a plate is enough for a dinner, vs. appetizer. (Probably to make you feel better about the price your paying).