While that simmered away, I was working on step one of the skins, which is a good long bake. By the time the potatoes had baked and cooled enough to work with, the stock was just about perfect. I pulled the tips and skimmed the fat. Then I threw the potato insides right in. Everything was so soft that I mashed it with a potato masher (no immersion blender needed)!
It made the most luscious potato soup just right for a cold early February day. The added bonus was I didn't have to worry about making lunch for the family on top of everything else. I thought it was quite clever and a "tip" to remember next time I make wings! Now that is a souper bowl of soup for before the super bowl.