1 piece (medium) of Oven-baked Potatoes (150 g) has 140 calories. That works out to 93 calories per 100 g. It contains 32 g of carbs, 3.8 g of protein, 0.2 g of fat and 3.3 g of fiber. Its 0.4 mg of B6 covers 22% of the Daily Value. Its glycemic index is 85 (high), so it raises blood sugar quickly.

What is Oven-baked Potatoes?

Oven-baked Potatoes are potatoes cooked in the oven, often whole and in their skins. The method is used in many cuisines rather than belonging to one specific place. As they bake, the skins turn lightly browned and the centres become soft and fluffy; they can be served plain or split open at the table.

They work as a simple side with roasted vegetables, meat or fish, and are also easy to top with beans or a spoonful of yogurt for a more filling meal. Naturally low in fat, they are mainly a source of carbohydrates, with some fibre—especially when you eat the skin. Keep the serving lighter with herbs, pepper or a modest amount of sauce.

Oven-baked Potatoes Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

21.3g

· 8% DV

Protein

2.5g

· 5% DV

Fat

0.1g

· 0% DV

Fiber

2.2g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 89% · Protein 10% · Fat 1%

Oven-baked Potatoes Vitamins & Minerals

Vitamins

0.25mg · 15% DV

Vitamin C

12mg · 13% DV

1.3mg · 8% DV

0.08mg · 7% DV

Minerals

Potassium ⭐

429mg · 13% DV

Phosphorus

44mg · 6% DV

Magnesium

23mg · 5% DV

Calcium

10mg · 1% DV

How Nutritious Is Oven-baked Potatoes?

Nutrient density

Medium

45/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

45/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Oven-baked Potatoes Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Oven-baked Potatoes

To burn the 93 calories in 100 g:

🚶

23min

Walking (5 km/h)

🏃

9min

Running (8 km/h)

🚴

13min

Cycling

🏊

11min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Oven-baked Potatoes 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 Oven-baked Potatoes Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Oven-baked Potatoes 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

Oven-baked Potatoes Fat Profile

SATURATED

0.03g

MONOUNSATURATED

0.01g

POLYUNSATURATED

0.02g

⚖️

Omega 6:3 ratio 1:1

Below the ideal 4:1 — a good omega balance.

Compare Oven-baked Potatoes

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Foods Similar to Oven-baked Potatoes

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Oven-baked Potatoes

How do you make oven-baked potatoes?

To make oven-baked potatoes, scrub whole potatoes, dry them well, prick each one several times, and bake unwrapped at 400°F (200°C) until tender. They are ready when a knife slides easily into the center.

Which potatoes are best for oven-baked potatoes?

Starchy potatoes, such as russets, are best for oven-baked potatoes because their centers turn light and fluffy while the skins crisp. Waxy varieties also bake well, but their flesh stays firmer and denser.

How do you get crispy skin on oven-baked potatoes?

For crisp-skinned oven-baked potatoes, dry the skins thoroughly and bake the potatoes uncovered on a rack or baking sheet. A light coating of oil helps them brown, while wrapping them in foil traps moisture and softens the skin.

Should you wrap oven-baked potatoes in foil?

No, foil is not needed for oven-baked potatoes. Baking them unwrapped gives the skin a drier, crispier texture; foil holds in steam and produces a softer skin. If you use foil, remove it near the end to help the skin dry.

Why do oven-baked potatoes burst in the oven?

Oven-baked potatoes can burst when steam builds up beneath the skin and has no easy way to escape. Prick each potato several times with a fork before baking to let steam out and reduce the chance of a split.

Can you eat the skin of oven-baked potatoes?

Yes, the skin of oven-baked potatoes is edible. Scrub the potatoes under running water before cooking and remove any green or damaged spots. The skin becomes tender or crisp during baking, depending on the method.

What toppings go well on oven-baked potatoes?

Oven-baked potatoes pair well with sour cream or yogurt, grated cheese, chives, salsa, or baked beans. Add toppings after baking so the skin can crisp in the oven, and split the potato open to let the fluffy center absorb them.

How long do oven-baked potatoes take to cook?

Whole oven-baked potatoes usually take about 45–60 minutes at 400°F (200°C), though larger potatoes need longer. Check the thickest part with a knife; it should slide in easily when the potato is cooked through.

Can you reheat oven-baked potatoes?

Yes, reheat oven-baked potatoes in an oven until the center is hot, which helps keep the skin from turning as soggy as it can in a microwave. Refrigerate leftovers promptly in a covered container and use them within three to four days.

Can you freeze oven-baked potatoes?

You can freeze oven-baked potatoes, but their texture may become grainy or watery after thawing. For a better result, freeze them after baking and cooling, then reheat from frozen in the oven until hot throughout.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026