Know what’s on your plate
Baked potato
Calories & nutrition facts
flesh and skin, with 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%
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 × cup | 61 g | 57 | 1.5 g | 12 g | 0.1 g |
| 1 × potato large (3" to 4-1/4" dia) | 299 g | 278 | 7.5 g | 57 g | 0.4 g |
| 1 × potato medium (2-1/4" to 3-1/4" dia) | 173 g | 161 | 4.3 g | 33 g | 0.2 g |
| 1 × potato small (1-3/4" to 2-1/2" dia) | 138 g | 128 | 3.5 g | 26 g | 0.2 g |
| 2 × cup | 122 g | 113 | 3.1 g | 23 g | 0.2 g |
| ½ × cup | 30.5 g | 28 | 0.8 g | 5.8 g | 0 g |
| 3 × cup | 183 g | 170 | 4.6 g | 35 g | 0.2 g |
| 4 × cup | 244 g | 227 | 6.1 g | 46 g | 0.3 g |
Similar foods
- Baked potato fleshwith salt93 kcal / 100 g
- Baked potato skinwith salt198 kcal / 100 g
- Baked potato with onions130 kcal / 100 g
- Potatoflesh and skin, raw77 kcal / 100 g
- Baked sweet potatocooked, baked in skin, flesh, with salt90 kcal / 100 g
- Potato skinbaked, with salt198 kcal / 100 g
- Roasted potatofrozen, unprepared127 kcal / 100 g
- Microwaved potatoescooked, in skin, skin with salt132 kcal / 100 g
- White potatoflesh and skin, raw69 kcal / 100 g
- Roast potato205 kcal / 100 g
Questions about Baked potato
How do you get a crisp skin and fluffy inside on a baked potato?
Scrub and dry the potato, prick it all over, then bake directly on the oven rack at 200 °C for about 60–90 minutes, depending on its size. It is ready when a skewer slides easily into the centre; avoid wrapping it in foil if you want crisp skin.
Can you cook a baked potato in the microwave?
Yes. Prick it, microwave on high for 5 minutes, turn it over, then cook in 2-minute bursts until soft in the centre; a medium potato usually takes about 8–10 minutes. The inside cooks quickly, but the skin will not turn crisp unless you finish it in a hot oven.
Which potatoes are best for baking?
Choose a large, floury potato, such as a Maris Piper or King Edward: its dry, starchy flesh turns fluffy as it bakes. A waxy potato is more likely to stay firm and dense.
What can you put on a baked potato?
Classic toppings include baked beans and grated cheese, tuna mayonnaise, or butter and chopped spring onions. For a crisp contrast, add coleslaw or a green salad alongside.
Can you eat baked potato skin?
Yes, provided you scrub it well before cooking and discard any green patches or sprouts. The skin is edible, though its texture is chewier than the fluffy flesh.
How should you store leftover baked potato?
Cool leftovers promptly, refrigerate them in a covered container and eat within 3–4 days. Reheat until steaming hot throughout; don’t leave a cooked potato wrapped in foil at room temperature.
Is a baked potato more filling with its skin on?
Keeping the skin adds fibre: a baked potato with skin has 2.2 g per 100 g, compared with 1.5 g in baked potato flesh. Eat the skin if you enjoy its firmer texture, or scoop out the centre if you prefer it soft.
How does a baked potato compare with a baked sweet potato?
A baked potato has 93 kcal per 100 g, close to 90 kcal in baked sweet potato. Sweet potato has more fibre (3.3 g versus 2.2 g) and vitamin C (19.6 mg versus 9.6 mg) per 100 g.
Source: USDA FoodData Central 170111 · per 100 g · carbohydrate per EU label, fibre excluded
