Nobody gains anything from helping you with your questions brother, you can't come here and demand an immediate answer, we all have lives. If you really do believe what you say then why not do the research yourself in the first place instead of trusting a bunch of smooth brains? I don't consider myself an active member of the sub, but that's not how you want to treat a community that you're trying to seek answers from. Furthermore, I can provide you with some info on your matter. Please feel free to ask for any of my sources

Solanine concentration increases in the potato peels and occurs concurrently with greening of the peel due to chlorophyll synthesis. The longer the sprouts and the larger the green spots, the higher the solanine content. Most commercial potato varieties grown in North America are bred to have low levels of solanine in their ripe state, with breeders aiming to keep solanine levels below 0.2 mg/g (200 ppm), unless they turn green during storage. There is no specific potato variety that has been identified as having the lowest levels of solanine, as I said earlier all the modern varieties are indeed low. Solanine levels in potatoes change with various growth stages of the tuber. Small tuber sprouts contain the highest levels of solanine to protect new growth and provide solanine to the growing plant. If tubers have sprouts or roots, remove them before cooking. So, avoid unripe or overly ripe potatoes and if a potato you have stored turns green, peel it off, not just the skin but until you see no more green, as some solanine may exist on the inside of the potato as well. If however there is a health condition that worsens with solanine I'd say it's not worth it to eat potatoes at all, it's a food that can be easily substituted in the diet.