I baked a large russet potato for dinner, but after slicing it open, I found these dark grey streaks and spots inside the flesh. It’s not hollow, just discolored. Is this safe to eat?

Introduction

You were ready to enjoy a fluffy baked russet potato for dinner, but after slicing it open,
you noticed dark grey streaks and spots inside the flesh. It’s not hollow or moldy—just
discolored. That can definitely be concerning! The good news is that in most cases,
this type of discoloration is harmless and caused by natural reactions inside the potato
rather than spoilage.

Ingredients

• 1 large russet potato
• Olive oil (optional)
• Salt (optional)
• Butter or toppings of choice

Instructions (Basic Baked Russet Potato)

1. Preheat oven to 400°F (200°C).
2. Scrub the russet potato thoroughly and pat dry.
3. Pierce several times with a fork.
4. Rub lightly with olive oil and sprinkle with salt if desired.
5. Bake directly on the oven rack for 45–60 minutes, or until fork-tender.
6. Slice open and fluff with a fork before adding toppings.

Description of the Discoloration

1. Internal Bruising (Blackspot Bruise)

Potatoes can bruise during harvesting or transport. This internal bruising doesn’t
always show on the outside but appears as darkened areas inside after cooking.

2. Enzymatic Oxidation

When potatoes are exposed to air or stored improperly, natural compounds react with
oxygen and turn grey or dark. This is similar to how apples brown after slicing.

3. Storage Conditions

Potatoes stored in very cold temperatures (like a refrigerator) can develop discoloration
and texture changes when cooked.

Is It Safe to Eat?

Usually yes, if:

• There is no foul smell
• The texture is firm and fluffy (not slimy)
• There’s no mold or soft, wet decay
• The taste is normal

Do NOT eat it if:

• It smells sour or rotten
• The flesh is slimy or mushy
• You see green areas (possible solanine buildup)
• There is visible mold

If it’s just grey streaking and everything else seems normal, you can cut out
the discolored parts and enjoy the rest.

Tips

• Store potatoes in a cool, dark, well-ventilated place (not the fridge).
• Avoid washing before storage — moisture speeds spoilage.
• Handle gently to prevent internal bruising.
• Buy potatoes that feel firm and heavy for their size.

Correction (How to Prevent This Next Time)

• Check potatoes for soft spots before baking.
• Avoid refrigerating raw potatoes.
• Use within a few weeks of purchase.
• If concerned, cut the potato open before baking to inspect the interior.

Enjoy

A few dark streaks don’t usually mean dinner is ruined. If your baked russet
smells fresh and tastes normal, simply trim away any unattractive spots,
add your favorite toppings, and enjoy your meal with confidence!