Potato, baked, peel not eaten, with cheese
Common food
Photo: Wikipedia
A fluffy, creamy baked potato with its skin removed, topped with a layer of melted, savory cheese. The texture is soft and starchy inside, contrasted by the gooey, salty richness of the cheese. It provides a solid balance of energy from carbs and fats, with a modest protein boost from the dairy.
💚 Why it's loved
People adore the comforting, classic combination of warm, fluffy potato and rich, melted cheese. It's a universally beloved comfort food that's simple, customizable, and deeply satisfying.
⚠️ Watch-outs & how to enjoy it better
The cheese topping adds saturated fat and sodium, which may be a concern for heart health or blood pressure. To mitigate, use a smaller portion of a strong-flavored cheese (like sharp cheddar) or blend it with herbs for flavor, and pair with a side of steamed vegetables for fiber and volume.
Key benefits
- Good source of quick energy from complex carbohydrates.
- Provides calcium and vitamin D from the cheese topping.
- Contains potassium, important for fluid balance and muscle function.
- Offers a satisfying mix of macronutrients for a filling snack or side.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The world record for the largest serving of cheesy baked potatoes weighed over 1,500 pounds and was achieved in the United States.
Full nutrition (scales with serving)
| Water | 69.4 g |
| Energy | 153 kcal |
| Protein | 3.7 g |
| Total lipid (fat) | 7.7 g |
| Carbohydrate, by difference | 17.8 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 1.7 g |
| Calcium, Ca | 69.0 mg |
| Iron, Fe | 0.29 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 85.0 mg |
| Potassium, K | 330 mg |
| Sodium, Na | 221 mg |
| Zinc, Zn | 0.55 mg |
| Copper, Cu | 0.17 mg |
| Selenium, Se | 2.8 ug |
| Vitamin C, total ascorbic acid | 10.2 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.07 mg |
| Niacin | 1.1 mg |
| Vitamin B-6 | 0.25 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 15.2 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 69.0 ug |
| Retinol | 68.0 ug |
| Carotene, beta | 7.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.12 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.80 ug |
| Fatty acids, total saturated | 4.3 g |
| SFA 4:0 | 0.14 g |
| SFA 6:0 | 0.12 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.18 g |
| SFA 12:0 | 0.21 g |
| SFA 14:0 | 0.69 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 0.71 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.30 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:3 | 0.04 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 | 22.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is the peel removed for nutritional reasons?
Removing the peel primarily affects texture and taste, making the potato softer and milder. Nutritionally, the peel contains a significant portion of the fiber and some vitamins, so leaving it on increases the fiber content.
What type of cheese is typically used?
Sharp cheddar is the most common choice due to its strong flavor that complements the potato. Other popular options include mozzarella for meltability, or a blend of cheeses for complexity.
How can I make it healthier?
Use a low-fat cheese or a smaller amount of a flavorful cheese. Add nutrient-dense toppings like steamed broccoli, chives, or a dollop of Greek yogurt instead of sour cream. Leaving the skin on also boosts fiber.