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Oil-free baked potato with skin Calories
No added oil; a source of potassium and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Oil-free baked potato with skin Nutrition Facts
Selected: 100 g
93
KCAL / 100G
Carbs
21.2g
· 89%
Protein
2.5g
· 10%
Fat
0.1g
· 1%
Fiber
2.2g
Oil-free baked potato with skin Vitamins & Minerals
Vitamins
B6
0.3mg · 18% DV
Vitamin C
9.6mg · 11% DV
B5
0.51mg · 10% DV
B3
1.44mg · 9% DV
Minerals
Potassium ⭐
535mg · 16% DV
Phosphorus
70mg · 10% DV
Iron
1mg · 6% DV
Magnesium
23mg · 5% DV
Oil-free baked potato with skin Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Oil-free baked potato with skin 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 Oil-free baked potato with skin Contain Allergens?
No known major allergens
Which Diets Is Oil-free baked potato with skin Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Oil-free baked potato with skin Fat Profile
SATURATED
0.03g
MONOUNSATURATED
0g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Oil-free baked potato with skin
Oil-free baked potato with skin — Frequently Asked Questions
Can you eat the skin of an oil-free baked potato?
Yes, as long as the potato is scrubbed well and any damaged areas are removed. The skin adds texture and contributes some fibre.
How can I make a baked potato crisp outside without using oil?
Prick the potato with a fork and bake it directly on an oven rack in a fully preheated oven. Letting it sit only briefly after baking helps prevent trapped steam from softening the skin.
Why is a baked potato sometimes green or bitter?
Green colour and bitterness can indicate higher levels of naturally occurring glycoalkaloids after light exposure. Avoid potatoes that are green, heavily sprouted, or distinctly bitter, as simply cutting away the affected area may not be enough.
What should I serve with an oil-free baked potato for a balanced meal?
Pair it with a protein food such as beans, eggs, fish, chicken, or yogurt, plus vegetables or salad. Adding protein, fibre, and some unsaturated fat can make the meal more filling and may soften the blood-sugar response.
Does cooling a baked potato change it nutritionally?
When cooked potato is cooled, some of its starch can become resistant starch. This may make part of the starch less rapidly digested, and some of the effect remains after reheating.
Does baking potatoes create acrylamide?
Acrylamide can form when potatoes are cooked for a long time at high heat until very dark brown. Bake until light golden rather than deeply browned, and avoid eating burnt areas.
Is a baked potato better before or after a workout?
Before exercise, it can work as a simple carbohydrate-containing meal when eaten early enough to digest comfortably. After exercise, combine it with a protein source rather than relying on potato alone for a more complete recovery meal.
How long does a cooked baked potato keep in the fridge?
Refrigerate it in a covered container within two hours of cooking. It is generally best eaten within 3 to 4 days and reheated thoroughly before serving.
Can baked potatoes be frozen?
Yes, cooked potatoes can be frozen once cooled, although they may become softer or slightly grainy after thawing. Freeze in portions in an airtight container and reheat in the oven for the best texture.
Who should be cautious with baked potatoes?
People who have been advised to limit potassium, including some people with kidney disease, may need to watch their portion because potatoes provide potassium. People managing blood glucose may also benefit from eating them with protein and non-starchy vegetables rather than as a large standalone serving.
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Nutrition data compiled from USDA FoodData Central and scientific sources.