Think about saving a percentage of the skins and make a twice baked potato. We are a dinner house and have the reverse problem. We scoop out the pot's add, granulated onion powder, s & p, sour cream and some sliced green onions and pile in the skins, put in the oven. We always have some left over, now and then I'll save the skins for a bar special, but usually throw out 1/3 or more.
We don't offer a baked pot by the way, only the 2x baked. Their a hit and a draw for us, sometimes offering them as special stuffed with seafood
(onion/garlic powder, s&p, a little heavy cream, dill, minced crab, scallops, shrimp and bake)
Bake the pot's the night before, next day pull out, use a plastic hoop to scoop the insides, leave the potato meat a little lumpy, coarsley mash, it makes a fluffier potato, add seasoning, return to shell, one pot to each 1/2 shell. Bake for a few (15 to 20 +/-minutes) when you smell them baking, pull them out. If they bake to long they can split open. We time so they are ready for our dinner hour. Then we cool and micro for the rest. Once prep gets the hang of it, it'll take 20 mins.
FOH loves it, no sour cream, bacon bit, chive, service!