“To get the most nutrients out of your baked potato, eat the potato skin. Ounce for ounce, the skin has far more fiber, iron, potassium, and B vitamins than the flesh. The only reason to avoid the ski is if the potato has a greenish tinge. That’s chlorophyll, a sign that the potato has been exposed to too much light after harvest. It’s also an indication that solanine (a naturally occurring toxin) may be present in increased amounts, especially in the skin. This might cause cramps and diarrhea.”