When potatoes are exposed to light, they start producing chlorophyll, which is perfectly harmless and present in many foods we enjoy
Chlorophyll is what makes potatoes turn green. However, the same conditions that promote chlorophyll also encourage the production of solanine
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Light, heat, and humidity all contribute to potatoes sprouting and increased solanine
The green color is simply a warning sign that solanine is also present, like a canary in a coal mine.
If your potato is overgrown with sprouts and it's soft, there may be no saving that spud.
If the inner part of the potato has lots of green coloration, you shouldn't try to save it.
here is no way to cook solanine out of the potato by baking it or any other means.