Baked potato, with skin: calories and nutrition facts
Values per 100 g (3.5 oz) of edible portion, according to the USDA.
Summary per 100 g
| Nutrient | Per 100 g (3.5 oz) | Per 1 potato medium (173 g) | % DV* |
|---|---|---|---|
| Calories | 93 cal | 161 cal | 8% |
| Total Fat | 0.1 g | 0.2 g | 0% |
| Saturated Fat | 0.0 g | 0.1 g | 0% |
| Trans Fat | 0.0 g | 0.0 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Sodium | 10 mg | 17 mg | 1% |
| Total Carbohydrate | 21.2 g | 36.6 g | 13% |
| Dietary Fiber | 2.2 g | 3.8 g | 14% |
| Total Sugars | 1.2 g | 2.0 g | |
| Protein | 2.5 g | 4.3 g | 9% |
| Vitamin D | 0.0 µg | 0.0 µg | 0% |
| Calcium | 15 mg | 26 mg | 2% |
| Iron | 1.1 mg | 1.9 mg | 10% |
| Potassium | 535 mg | 926 mg | 20% |
Full nutrition table
| Nutrient | Per 100 g (3.5 oz) | Per 1 potato medium (173 g) | % DV* |
|---|---|---|---|
| Calories | 93 cal | 161 cal | 8% |
| Energy (kJ) | 390 kJ | 675 kJ | |
| Water | 74.9 % | 129.6 % |
| Nutrient | Per 100 g (3.5 oz) | Per 1 potato medium (173 g) | % DV* |
|---|---|---|---|
| Total Fat | 0.1 g | 0.2 g | 0% |
| Total Carbohydrate | 21.2 g | 36.6 g | 13% |
| Dietary Fiber | 2.2 g | 3.8 g | 14% |
| Total Sugars | 1.2 g | 2.0 g | |
| Protein | 2.5 g | 4.3 g | 9% |
| Nutrient | Per 100 g (3.5 oz) | Per 1 potato medium (173 g) | % DV* |
|---|---|---|---|
| Saturated Fat | 0.0 g | 0.1 g | 0% |
| Trans Fat | 0.0 g | 0.0 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Monounsaturated Fat | 0.0 g | 0.0 g | |
| Polyunsaturated Fat | 0.1 g | 0.1 g | |
| Butyric acid (4:0) | 0.00 g | 0.00 g | |
| Caproic acid (6:0) | 0.00 g | 0.00 g | |
| Caprylic acid (8:0) | 0.00 g | 0.00 g | |
| Capric acid (10:0) | 0.00 g | 0.00 g | |
| Lauric acid (12:0) | 0.00 g | 0.01 g | |
| Myristic acid (14:0) | 0.00 g | 0.00 g | |
| Palmitic acid (16:0) | 0.02 g | 0.04 g | |
| Stearic acid (18:0) | 0.01 g | 0.01 g | |
| Palmitoleic acid (16:1) | 0.00 g | 0.00 g | |
| Oleic acid (18:1) | 0.00 g | 0.00 g | |
| Gadoleic acid (20:1) | 0.00 g | 0.00 g | |
| Erucic acid (22:1) | 0.00 g | 0.00 g | |
| Linoleic acid (18:2) | 0.04 g | 0.07 g | |
| Linolenic acid (18:3) | 0.01 g | 0.02 g | |
| Stearidonic acid (18:4) | 0.00 g | 0.00 g | |
| Arachidonic acid (20:4) | 0.00 g | 0.00 g | |
| EPA (20:5 n-3) | 0.00 g | 0.00 g | |
| DPA (22:5 n-3) | 0.00 g | 0.00 g | |
| DHA (22:6 n-3) | 0.00 g | 0.00 g |
| Nutrient | Per 100 g (3.5 oz) | Per 1 potato medium (173 g) | % DV* |
|---|---|---|---|
| Sodium | 10 mg | 17 mg | 1% |
| Calcium | 15 mg | 26 mg | 2% |
| Iron | 1.1 mg | 1.9 mg | 10% |
| Potassium | 535 mg | 926 mg | 20% |
| Magnesium | 28 mg | 48 mg | 12% |
| Phosphorus | 70 mg | 121 mg | 10% |
| Zinc | 0.4 mg | 0.6 mg | 6% |
| Copper | 0.12 mg | 0.20 mg | 23% |
| Manganese | 0.22 mg | 0.38 mg | 16% |
| Selenium | 0.4 µg | 0.7 µg | 1% |
| Nutrient | Per 100 g (3.5 oz) | Per 1 potato medium (173 g) | % DV* |
|---|---|---|---|
| Vitamin D | 0.0 µg | 0.0 µg | 0% |
| Vitamin A (RAE) | 1 µg | 2 µg | 0% |
| Retinol | 0 µg | 0 µg | |
| Vitamin C | 9.6 mg | 16.6 mg | 18% |
| Vitamin E (alpha-tocopherol) | 0.04 mg | 0.07 mg | 0% |
| Vitamin K (phylloquinone) | 2.0 µg | 3.5 µg | 3% |
| Thiamin (vitamin B1) | 0.06 mg | 0.11 mg | 9% |
| Riboflavin (vitamin B2) | 0.05 mg | 0.08 mg | 6% |
| Niacin (vitamin B3) | 1.4 mg | 2.4 mg | 15% |
| Pantothenic acid (vitamin B5) | 0.38 mg | 0.65 mg | 13% |
| Vitamin B6 | 0.31 mg | 0.54 mg | 32% |
| Folate (DFE) | 28 µg | 48 µg | 12% |
| Vitamin B12 | 0.00 µg | 0.00 µg | 0% |
| Choline | 15 mg | 26 mg | 5% |
| Nutrient | Per 100 g (3.5 oz) | Per 1 potato medium (173 g) | % DV* |
|---|---|---|---|
| Ash | 1.33 g | 2.30 g | |
| Alcohol (ethyl) | 0.0 g | 0.0 g | |
| Caffeine | 0 mg | 0 mg |
*DV = Daily Value, the FDA reference amount for adults (2,000 calories a day). It is not your personal need.
Values are for the edible portion, without peel, bone or pit. The weight on your scale may include those parts.
Averages from analyzed samples and published sources. The food in front of you may vary.
Raw or cooked?
100 g of Flesh and skin potatoes, raw and 100 g of Baked potato, with skin don't have the same calories, because cooking changes the amount of water. Pick the line that matches the state you weighed the food in.
Flesh and skin potatoes, raw: 77 cal. Baked potato, with skin: 93 cal. Values per 100 g.
(boiled or steamed) Vegetables change weight and concentration when cooked, and some nutrients pass into the cooking water. There is no reliable yield factor in the USDA data for this case. Per 100 g: 77 kcal raw and 86 kcal boiled or steamed. (roasted or baked) Vegetables change weight and concentration when cooked, and some nutrients pass into the cooking water. There is no reliable yield factor in the USDA data for this case. Per 100 g: 77 kcal raw and 93 kcal roasted or baked. (microwaved) Vegetables change weight and concentration when cooked, and some nutrients pass into the cooking water. There is no reliable yield factor in the USDA data for this case. Per 100 g: 77 kcal raw and 105 kcal microwaved.
Questions about Baked potato, with skin
How many calories are in Baked potato, with skin?
Baked potato, with skin has 93 calories per 100 g (3.5 oz), according to the USDA. In 1 potato medium (173 g), that is 161 calories.
What is the difference between Flesh and skin potatoes, raw and Baked potato, with skin?
Flesh and skin potatoes, raw has 77 cal per 100 g and Baked potato, with skin has 93 cal. The difference comes mostly from water: cooking adds or removes water, so the same weight carries different calories.
Where do the values for Baked potato, with skin come from?
From the USDA FoodData Central, SR Legacy dataset (final release, April 2018). The values are averages compiled from laboratory analyses, published literature and calculations.
Do the values apply to the brand I buy?
Not necessarily. These are averages for generic foods. For packaged products, go by the label.
Similar foods
Data source
USDA FoodData Central, SR Legacy (final release, April 2018). FDC ID 170093: “Potatoes, baked, flesh and skin, without salt”.
Data version: usdasr2018-b6d8398e.