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Oven-baked potatoes with sauce; moderate energy, starch-forward.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Baked potatoes with sauce (180 g) has 135 calories. That works out to 75 calories per 100 g. It contains 27 g of carbs, 2.3 g of protein, 2.3 g of fat and 2.3 g of fiber. Its 0.4 mg of B6 covers 25% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
135
KCAL / 180G
Carbs
27g
· 10% DV
Protein
2.3g
· 5% DV
Fat
2.3g
· 3% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 7% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 135 kcal | |
| Total fat | 2.3 g | 3% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0.04 g | |
| Sodium | 504 mg | 22% |
| Total carbohydrate | 27 g | 10% |
| Fiber | 2.3 g | 8% |
| Protein | 2.3 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 135 kcal |
| 2 tablespoon (grated) | 35 g | 26 kcal |
| 1 piece (small) | 90 g | 68 kcal |
| 100 g | 100 g | 75 kcal |
| 1 piece (medium) | 140 g | 105 kcal |
| 1 cup (diced) | 160 g | 120 kcal |
| 1 piece (large) | 220 g | 165 kcal |
| 1 serving (large) | 260 g | 195 kcal |
Calculated from 75 calories per 100 g.
To make baked potatoes with sauce, cut the potatoes into even pieces, coat them lightly with oil and seasonings, and bake until tender and browned. Add a thick sauce near the end or serve it on the side so the potatoes can still brown.
Tomato-based sauce, garlic yogurt, and herb dressing all work well with baked potatoes with sauce. Choose a thicker sauce if you want it to cling to the potatoes; a watery sauce added too early can make them soft rather than browned.
No, you do not need to boil potatoes before making baked potatoes with sauce. Cut them evenly and bake them directly; parboiling is useful only when the pieces are large or you want a particularly soft center.
Keep baked potatoes with sauce from going soggy by drying the cut potatoes well, spacing them across the tray, and adding wet sauce after they have browned. Crowding traps steam, while excess sauce prevents the surfaces from crisping.
No, peeling is optional for baked potatoes with sauce. Scrub the potatoes thoroughly and remove any green or damaged areas; leaving clean, thin skins on adds texture and saves preparation time.
Yes, you can prepare baked potatoes with sauce ahead, but store the sauce separately to keep the potatoes from turning soft. Refrigerate the cooked potatoes in a covered container and combine them with the sauce when serving or reheating.
Baked potatoes with sauce can be frozen, but their texture may become softer after thawing, especially if the sauce contains dairy. For a better result, freeze the baked potatoes and sauce separately, then thaw them in the refrigerator before reheating.
Serve baked potatoes with sauce alongside a crisp salad, roasted vegetables, or grilled protein. If the sauce is rich, a simple green salad helps balance the plate; a yogurt-based dip also suits a tomato-seasoned version.
Reheat baked potatoes with sauce in the oven in a covered dish, adding a small splash of water or extra sauce if they seem dry. Uncover them near the end if you want the potato edges to regain some crispness.
Baked potatoes with sauce stay hard in the middle when the pieces are too large, uneven, or covered by sauce before they cook through. Cut them to a similar size and test the thickest piece with a fork before serving.
Vitamins
B6
0.43mg · 25% DV
Vitamin C
16.2mg · 18% DV
B3
2.7mg · 17% DV
B1
0.16mg · 13% DV
Minerals
Copper
0.2mg · 22% DV
Sodium
504mg · 22% DV
Potassium ⭐
738mg · 22% DV
Phosphorus
104mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 135 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Baked potatoes with sauce are made by roasting potato pieces or wedges with a seasoned sauce until tender inside and lightly browned at the edges. The sauce varies by recipe, so the dish can be adapted to what is on hand rather than tied to one particular tradition. It works as a simple side or an easy meat-free centrepiece.
Serve it hot alongside vegetables, salad or a protein, or add a spoonful of yoghurt for a cool contrast. The potatoes make it starch-forward, while the overall energy is moderate; a 100 g portion has 15 g of carbohydrate. For a lighter version, use a measured amount of oil and build flavour with herbs, spices or a tomato-based sauce.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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.
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
1.44g
MONOUNSATURATED
3.96g
POLYUNSATURATED
2.16g
Omega 6:3 ratio 41.4:1
Above the ideal 4:1 (41.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.