The Skinny on Potato Skins

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baked potato

By Marge Perry

As kids, Mom told us to eat the potato’s skin because that’s where all the good stuff was. Then organic fever rolled in and the question came up: Should you avoid the skins because of pesticides. So who’s right? Mom! A potato with its skin packs about 10 times more fiber and nearly twice as much potassium as a small banana. And spud skins actually have lower pesticide residue than a slew of fruits whose skins we eat without blinking, such as apples and blueberries, according to the Alliance for Food and Farming’s A smart rule: Always scrub with water. 

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