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This is a potato nutrition question that wasn't answered on your (very comprehensive FAQ) page. My mother was recently placed on a low-sodium diet. We enjoy eating baked potatoes at restaurants, and some of the establishments we frequent salt the skin of the potatoes before baking. We understand there to be very little sodium in an unsalted baked potato. However, if one were to eat a baked potato prepared with a salted skin, and did not eat the skin (only the inside), is much of that sodium absorbed? Or does it primarily remain on the skin and the inside could be viewed as having relatively low sodium content? I’m hoping that a nutritionist or food science associated with your commission might be able to provide perspective on this, because we really would like to continue to enjoy baked potatoes at restaurants.
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Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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