True. Although the every part of a potato has some nutritional value, a lot of it is in the skin, which many people won't eat. The actual tasty "meat" of the potato is mostly unhealthy starch.

Yep and I eat the skin.

The skin has most of the vitamins and minerals. The meat is an excellent source of potassium, however. The spud has come under attack with the new "low carb" diet fads. But, carbs are a very important energy food for active people as are starches in hot weather. Only in combination with too many fats and sugars are they fattening or "unhealthy" for most people. Moderation is also a key word. I would no more give up potatoes than I would pasta or bread.

Nutritionally, potatoes are best known for their carbohydrate content approximately 26 grams in a medium potato. Starch is the predominant form of carbohydrate found in potatoes. A small but significant portion of the starch in potatoes is resistant to enzymatic digestion in the stomach and small intestine and, thus, reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits of fiber provide bulk, offer protection against colon cancer, improve glucose tolerance and insulin sensitivity, lower plasma cholesterol and triglyceride concentrations, increase satiety, and possibly even reduce fat storage The amount of resistant starch found in potatoes is highly dependent upon preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C 45% of the Daily Value DV, 620 mg of potassium 18% of DV, 0.2 mg vitamin B6 10% of DV and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin 2 grams equals that of many whole grain breads, pastas, and cereals. In addition to vitamins, minerals and fiber, potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, the majority more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.