You so cannot beat the old style speed peeler. I know if I use a paring knife, I take too much skin... Mind on the small (new /salad potatoes) spuds, I leave the skin on, and it's soo good for you.
I love stuffed jackets .... Take a large Maris Piper potato (don't forget to prick potato), and bake in oven for an hour or so (until inside is cooked). Leave oven on, and remove potato (spud).
Cut the spud in half
Remove all the inside, and put in a bowl.
Add, butter (no, not margerine) cheese, ham/cooked bacon lardons, fine chopped onions, salt n pepper to taste.
Mix it all up
Place back into the empty shell of the spud.
Sprinkle some grated cheese or small cheese knobs on top, and place back in oven for 30 mins or until brown on top.
Eat with whatever