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Baked potato, spiced, with light olive oil Calories
Source of fiber and potassium, made with light olive oil
CALORIES
GI
POTASSIUM
FIBER
Baked potato, spiced, with light olive oil Nutrition Facts
Selected: 100 g
112
KCAL / 100G
Carbs
21g
· 73%
Protein
2.3g
· 8%
Fat
2.4g
· 19%
Fiber
2.4g
Baked potato, spiced, with light olive oil Vitamins & Minerals
Vitamins
B6
0.28mg · 16% DV
Vitamin C
9.5mg · 11% DV
B3
1.5mg · 9% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
430mg · 13% DV
Sodium
180mg · 8% DV
Phosphorus
55mg · 8% DV
Iron
1mg · 6% DV
Baked potato, spiced, with light olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Baked potato, spiced, with light olive oil Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked potato, spiced, with light olive oil Contain Allergens?
No known major allergens
Which Diets Is Baked potato, spiced, with light olive oil Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked potato, spiced, with light olive oil Fat Profile
SATURATED
0.35g
MONOUNSATURATED
1.45g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
Foods Similar to Baked potato, spiced, with light olive oil
Baked potato, spiced, with light olive oil — Frequently Asked Questions
How can I make spiced baked potatoes crispy?
Dry the potato pieces well, arrange them in a single layer, and avoid crowding the tray. A fully preheated oven helps moisture escape instead of steaming the potatoes.
Why do spices on baked potatoes taste bitter or burnt?
Paprika, garlic powder, and delicate dried herbs can scorch at high heat. Add some of the seasoning near the end of cooking and avoid baking the potatoes until very dark.
What should I serve with spiced baked potatoes for a balanced meal?
Pair them with a protein source such as beans, lentils, eggs, fish, chicken, or yogurt, plus a salad or other vegetables. This makes the meal more filling and nutritionally varied.
Are baked potatoes less healthy than boiled potatoes?
Not necessarily; the amount of oil, salt, portion size, and degree of browning matter most. Baking can be a useful alternative to deep-frying because it can use much less added oil.
Does cooling baked potato change its starch?
Yes. As cooked potato cools, part of its starch becomes resistant starch, which can support beneficial gut bacteria. It is still wise to keep portions appropriate for your overall eating pattern.
Are spiced baked potatoes better before or after exercise?
Before exercise, they can provide an easy carbohydrate option, although heavy seasoning or excess oil may not suit sensitive stomachs. After exercise, combining them with protein can help build a more complete recovery meal.
Will eating baked potatoes at night cause weight gain?
Eating them at night does not by itself cause weight gain; your overall intake and portion size are more important. For a late meal, keep rich sauces and very large portions in check.
How should leftover spiced baked potatoes be stored?
Let them cool, then refrigerate them promptly in a covered container rather than leaving them out for a long time. Reheat until piping hot, and avoid repeatedly cooling and reheating the same leftovers.
Can spiced baked potatoes be frozen?
Yes, cooked potatoes can be cooled and frozen in an airtight container. Their texture may soften after thawing, but reheating in an oven or air fryer can restore some crispness.
Who should be cautious with spiced baked potatoes?
People following a potassium-restricted diet for kidney disease should discuss suitable portions with their clinician or dietitian. Those with reflux, gastritis, or a sensitive gut may also prefer milder seasoning and less garlic or chili.
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Nutrition data compiled from USDA FoodData Central and scientific sources.