Potato, baked, peel not eaten, with butter
Common food
Photo: Wikipedia
A fluffy, golden-baked potato with a crisp skin, its interior soft and starchy. The simple addition of melting butter creates a rich, savory flavor and a creamy, comforting texture. It's a satisfying source of quick energy from its carbohydrates, with a modest amount of fat from the butter.
Calorie split: 6% protein · 64% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love it for its ultimate comfort-food appeal—the contrast between the fluffy interior and the savory, melted butter is deeply satisfying. It's a beloved, versatile canvas for countless toppings, from simple herbs to hearty chili.
⚠️ Watch-outs & how to enjoy it better
Its high glycemic index can cause rapid blood-sugar spikes, making portion control important for those managing diabetes. To mitigate this, pair it with a source of protein (like beans or cheese) or healthy fat (like the butter itself or sour cream) to slow digestion. The butter adds saturated fat, so using it sparingly or opting for a small pat is wise.
Key benefits
- Provides quick-release energy from complex carbohydrates.
- A good source of potassium, an essential electrolyte.
- Contains vitamin B6, important for metabolism.
- Offers dietary fiber, especially if the skin is eaten.
- A naturally gluten-free and fat-free base food.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The world record for the largest baked potato was set in 2011 in the UK, weighing in at a staggering 1.1 kg (2.47 lbs) before baking.
Full nutrition (USDA data · scales with serving)
| Water | 72.1 g |
| Energy | 125 kcal |
| Protein | 1.9 g |
| Total lipid (fat) | 4.2 g |
| Carbohydrate, by difference | 20.4 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.33 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 48.0 mg |
| Potassium, K | 371 mg |
| Sodium, Na | 198 mg |
| Zinc, Zn | 0.28 mg |
| Copper, Cu | 0.20 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 12.1 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.02 mg |
| Niacin | 1.3 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 14.7 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 38.0 ug |
| Retinol | 37.0 ug |
| Carotene, beta | 8.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.04 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.60 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.11 g |
| SFA 14:0 | 0.36 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.37 g |
| Fatty acids, total monounsaturated | 0.84 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 0.75 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.17 g |
| PUFA 18:2 | 0.14 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 12.0 mg |
Amino acid profile (per 100g)
Estimated from Snacks, potato chips, made from dried potatoes, reduced fat — USDA does not publish this profile for Potato.
| Tryptophan | 0.04 g |
| Threonine | 0.24 g |
| Isoleucine | 0.25 g |
| Leucine | 0.37 g |
| Lysine | 0.35 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.26 g |
| Tyrosine | 0.22 g |
| Valine | 0.33 g |
| Arginine | 0.27 g |
| Histidine | 0.13 g |
| Alanine | 0.20 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 0.94 g |
| Glycine | 0.19 g |
| Proline | 0.20 g |
| Serine | 0.23 g |
FAQ
Is a baked potato with butter healthy?
It can be part of a balanced diet. The potato itself is nutritious, providing potassium and B vitamins. The butter adds flavor and fat, which can help with satiety. The key is mindful portion control, especially regarding the butter, and considering what you pair it with to create a balanced meal.
Why does my baked potato come out soggy?
Sogginess often comes from trapped steam. Ensure the potato is dry before baking, prick it well with a fork, and bake it directly on the oven rack or on a baking sheet to allow air circulation. Some recipes recommend starting at a higher temperature (425°F/220°C) for crisp skin.
What's the difference between a baked potato and a jacket potato?
They are essentially the same thing. 'Jacket potato' is the common term used in the UK and some other countries, referring to the potato baked in its skin (the 'jacket').
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.25 kcal/g · 6% calories from protein · 1.4 g fiber · 1.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.53 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.