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Baked or boiled potato stuffed with vegetables or meat, often includes cheese and spices.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
20.5g
· 65%
Protein
3.2g
· 10%
Fat
3.4g
· 25%
Fiber
2.8g
Vitamins
B6
0.22mg · 13% DV
Vitamin C
12mg · 13% DV
B1
0.09mg · 8% DV
B3
1.3mg · 8% DV
Minerals
Sodium
250mg · 11% DV
Potassium ⭐
330mg · 10% DV
Phosphorus
55mg · 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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Baking gives the potato a slightly firmer exterior and helps concentrate the filling’s flavour. Stovetop cooking produces a softer, more moist result, especially when cooked with tomato-based sauce.
The filling can dry out if it is sautéed for too long before baking or if it lacks moisture-rich ingredients. Tomato, onion, grated vegetables, or a small amount of stock can help keep it tender.
Leave a reasonably thick wall when hollowing out the potatoes, and do not pack the filling too tightly. Arrange them snugly in the baking dish or pan so they remain upright while cooking.
Yes, they can be filled ahead and kept covered in the refrigerator for a short time before cooking. Fillings containing raw meat should be kept properly chilled and cooked promptly.
Cool leftovers promptly and refrigerate them in a sealed container rather than leaving them out for extended periods. Reheat until the centre of the filling is thoroughly hot.
Cooked stuffed potatoes can be frozen, though the potato may become softer after thawing. Freeze in individual portions, thaw in the refrigerator, and reheat in the oven for the best texture.
A yogurt sauce or tzatziki-style side adds freshness and balances a warmly spiced filling. A crisp green salad with lemon also works well to lighten the meal.
Stuffed potato has a softer, starchier base and a more filling texture, while stuffed pepper has a brighter, more vegetal flavour. Potatoes tend to mellow strong spices, whereas peppers make them taste more pronounced.
It can fit well after exercise as part of a balanced meal, particularly when the filling includes a protein source. Before training, a smaller serving may be more comfortable if the dish is rich or heavily seasoned.
No. Lentils, mushrooms, cheese, bulgur, beans, or mixed vegetables can all make satisfying fillings. The seasoning and cooking method matter as much as the choice of filling.
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Nutrition data compiled from USDA FoodData Central and scientific sources.