Deep frying will reduce it by ~ 40%.
https://en.wikipedia.org/wiki/Solanine#Effects_of_cooking_on_solanine_levels
...And my parents taught me to like to eat the peel of baked potatoes with the rest of it “because that’s where most of the nutrients are”!
My parents did the same, and hubby’s parents trained him that way, too.
Over the years I have learned to enjoy potato skins if they have been “twice” cooked. When I make hash browns, I do a couple of extra potatoes when I bake them. Then in the next few days, I use those potatoes that we didn’t eat in hash browns for breakfast (or another dinner). The starch in the potatoes has reduced in the fridge, and the skins crisp up nicely.