Know what’s on your plate
Baked potato
Calories & nutrition facts
flesh and skin, without salt
Nutrition facts
Per 100 g% DV- Calories 93 kcal —
- Protein 2.5 g 5%
- Carbohydrate 19 g 7%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 2.2 g 8%
- Sugars 1.2 g —
- Sodium 10 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 9.6 mg 11%
- Vitamin D 0 µg 0%
- Vitamin E 0.04 mg 0%
- Vitamin K 2 µg 2%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 1.4 mg 9%
- Pantothenic acid (B5) 0.38 mg 8%
- Vitamin B6 0.31 mg 18%
- Folate (B9) 28 µg 7%
- Vitamin B12 0 µg 0%
- Choline 14.8 mg 3%
Minerals
- Calcium 15 mg 1%
- Iron 1.1 mg 6%
- Magnesium 28 mg 7%
- Phosphorus 70 mg 6%
- Potassium 535 mg 11%
- Zinc 0.36 mg 3%
- Copper 0.12 mg 13%
- Manganese 0.22 mg 10%
- Selenium 0.4 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 93 | 2.5 g | 19 g | 0.1 g |
| 1 × NLEA serving | 148 g | 138 | 3.7 g | 28 g | 0.2 g |
| 1 × potato large | 299 g | 278 | 7.5 g | 57 g | 0.4 g |
| 1 × potato medium | 173 g | 161 | 4.3 g | 33 g | 0.2 g |
| 1 × potato small | 138 g | 128 | 3.5 g | 26 g | 0.2 g |
| 2 × NLEA serving | 296 g | 275 | 7.4 g | 56 g | 0.4 g |
| ½ × NLEA serving | 74 g | 69 | 1.9 g | 14 g | 0.1 g |
| 3 × NLEA serving | 444 g | 413 | 11 g | 84 g | 0.6 g |
| 4 × NLEA serving | 592 g | 551 | 15 g | 112 g | 0.8 g |
Similar foods
- Baked potato fleshwith salt93 kcal / 100 g
- Baked potato skinwithout salt198 kcal / 100 g
- Potatoflesh and skin, raw77 kcal / 100 g
- Baked sweet potatocooked, baked in skin, flesh, with salt90 kcal / 100 g
- White potatoflesh and skin, raw69 kcal / 100 g
- Microwaved potatoescooked, in skin, skin with salt132 kcal / 100 g
- Potato skinraw58 kcal / 100 g
- White potatoesflesh and skin, raw69 kcal / 100 g
- Roasted potatofrozen, unprepared127 kcal / 100 g
- Russet potatoflesh and skin, raw79 kcal / 100 g
Questions about Baked potato
How do you get a crispy skin on a baked potato?
Scrub and dry the potato thoroughly, prick it a few times, then rub the skin with a little oil and salt. Bake it uncovered at 200°C for about 60–75 minutes, until a skewer slides into the centre easily.
How long does a baked potato take in the microwave?
Prick the potato all over and microwave it on high for about 5 minutes, turning it halfway through; add short bursts until the centre is soft. The skin will be softer than an oven-baked potato, so finish it in a hot oven for 10–15 minutes if you want it crisp.
Which potatoes are best for baking?
Choose large, floury potatoes, such as Maris Piper or King Edward: their fluffy centres are ideal for a jacket potato. Waxy potatoes hold their shape more and tend to have a firmer, less fluffy middle.
What do you serve with a baked potato?
Classic toppings include baked beans and grated cheese, tuna mayonnaise, or sour cream with chives. Serve it alongside a salad or cooked vegetables, or top it with leftover chilli for a more filling meal.
Can you eat the skin of a baked potato?
Yes—scrub the potato well before baking, and eat the skin if you enjoy its chewy texture. The skin contains more fibre than the flesh: baked potato skin has 7.9 g per 100 g, compared with 2.2 g in a baked potato.
How should you store leftover baked potatoes?
Cool leftovers promptly, refrigerate them in a covered container, and eat within 3–4 days. Reheat until steaming hot throughout; avoid leaving a cooked potato wrapped in foil at room temperature.
Is a baked potato the same as a baked sweet potato?
No. A baked sweet potato has much more vitamin A—961 µg per 100 g, compared with 1 µg in a baked potato—and more fibre, 3.3 g versus 2.2 g. Both can be baked whole and served with savoury toppings.
Source: USDA FoodData Central 170093 · per 100 g · carbohydrate per EU label, fibre excluded
