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Moderately oiled baked potatoes; source of carbohydrates and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
149
KCAL / 100G
Carbs
24.8g
· 65%
Protein
2.5g
· 7%
Fat
4.8g
· 28%
Fiber
2.6g
Vitamins
B6
0.3mg · 18% DV
Vitamin C
9mg · 10% DV
B3
1.5mg · 9% DV
B1
0.09mg · 8% DV
Minerals
Potassium ⭐
470mg · 14% DV
Sodium
180mg · 8% DV
Phosphorus
58mg · 8% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
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
SATURATED
0.7g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Cut them into even pieces, dry them thoroughly, and avoid crowding the tray. Baking in a single layer at high heat helps moisture escape and promotes browning.
Ground paprika, garlic powder, and dried herbs can burn during prolonged high-heat cooking. Add some seasonings near the end of cooking, or coat the potatoes lightly with oil first.
No, but briefly parboiling them can create a softer centre and a rougher surface that crisps well. Drain and dry them completely before they go into the oven.
Garlic yogurt, tzatziki, or a lemon-tahini sauce pair well with the spices. Add a salad and a protein source such as beans, lentils, eggs, or tofu to make the meal more filling.
Their carbohydrate content can provide fuel before exercise or help replenish carbohydrate afterward. After training, pair them with a protein-rich food to support a more balanced recovery meal.
No. Weight change depends on overall intake, portions, and eating patterns rather than the clock alone. Very large portions or rich sauces late at night may be less comfortable for digestion.
Refrigerate them in a covered container within two hours of cooking. They are generally best eaten within 3 to 4 days and should be reheated until piping hot.
Yes, once fully cooled, baked potatoes can be frozen. Their texture may become softer after thawing, so reheating them straight from frozen in an oven or air fryer often gives the best result.
Baked potatoes can be prepared with less oil, so oil absorption is usually easier to control than with deep-frying. The amount of oil used, serving size, and sauces still make a major difference.
People with reflux, gastritis, or sensitive digestion may find chilli, garlic, or onion seasoning irritating and may prefer milder flavours. Anyone following a medically prescribed potassium restriction should discuss potato portions with a healthcare professional.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.