Missed this note.

I remember two professors at university that dared each other to eat the greened portions of a potato--- they were brothers. The said they got a really bad stomach ache but clearly didn't die. I cant remember their reasoning as to why they didn't think it would be deadly despite all the well known lore about its poisonous ness.

Having said this, I'm up in the air. Sure is easier to NOT peel potatoes. But I don't use the green portions; storing the spuds in complete darkness helps keep the green at bay. I did harvest a plot of blue potatoes and the green is hidden by the deep purple skin. ( Im looking for purple fleshed potatoes.)