One Potato, Two Potato, Three...

When I buy russets, I always get one or two more than I need because, invariably, some with have black spots that need to be cut away. Sometimes, a potato will be so riddled with black that I have to chuck it altogether. Here's the odd thing: When I make baked potatoes, I can't cut into them first, so I don't know if black spots are lurking within. However, I've never come across a black spot in a cooked potato! At long last, my question: Where did the spots go? The odds are hugely against my only picking good spuds when I am planning to bake them.

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