I know they have a lot of the fiber but I just like them is why I asked.Didnt even think about the skins. I just chopped them up based off a recipe I found online
There is a difference other than what has already been mentioned above, and especially if you cook them then cool them off. Which would support you baking several at a time and refrigerating them and just reheating when you are ready to eat. They have Resistant Starches in them. When you cool them after cooking they get a lot more resistant starches in them.Dont know if you noticed from my thread. I never eat potatoes. I just hate all the time it takes to make them. My carbs are either rice pasta or bread...trying to cut back on the bread. Think there is a difference in the carb of a potato and the carbs of rice?
This explains the main benefit of Resistant Starches.
Resistant starch is a carbohydrate that resist digestion in the small intestine and ferments in the large intestine. As the fibers ferment they act as a prebiotic and feed the good bacteria in the gut. There are several types of resistant starch. They are classified by their structure or source.
Feeding the good bacteria in the gut is a great benefit as it improves gut health and digestion. The more good bacteria that grows the less bad bacteria grows and digestion improves, gas production is lessened as well.
So you could bake them several at a time then keep them in the fridge and pull out when needed then there is no inconvenience or wait when you want to eat them later.