Let me start with a clarification, by potato skins I’m referring to the skin covering potatoes and NOT the cheese and bacon topped pub grub. The potato is, hands down, one of the most dynamic foods out there. This simple though wildly popular root vegetable can easily be transformed from a hard, relatively flavorless raw item to many different types of cooked food choices in only a matter of minutes, from French fries to potato soup.
But there is one thing about the very popular potato that remains highly controversial: its skin. While some people insist on removing the skin prior to cooking— especially when that means making mashed potatoes—others insist that’s a silly mistake that robs the end product of its ultimate potential. But from a health perspective, what’s better? Should you leave the skins on or take them off? Let’s take a look at the benefits of leaving the skins of the potato intact when cooking your favorite potato-based foods…
Potato Skins are Full of Fiber
Health experts at Everyday Health agree that fiber can play an important role in the digestive process. Failing to get enough fiber—which can be found in ample supply in the skin of a potato—can make one feel sluggish and may prevent them from easily and efficiently processing their food. That can lead to discomfort and, potentially, significant health problems.
Experts suggest that most adults get around 30-grams of fiber each day, with less being necessary for young people and children. To ensure your family gets enough fiber in their daily diet, consider keeping the skins of your potatoes on, whether you’re making mashed potatoes or baked potato wedges.