Recipes · British · Main Courses
Jacket Potato (Baked Potato)
One serving has 549 kcal and 20 g protein, and at least a fifth of a woman's daily need of pyridoxine (83%), phosphorus (59%), zinc (57%), copper (50%), calcium (36%) and magnesium (33%). Ready in 75 minutes.
- Preparation: 5 min
- Cooking: 70 min
- Makes: 1 serving (431 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free
- Contains: dairy
Ingredients
- 280 g Potatoes, russet, raw
- 10 g Butter, unsalted
- 40 g Cheddar cheese
- 100 g Baked beans, canned
- 0.3 g Salt
- 0.2 g Black pepper
Method
- Scrub the potato, prick it several times with a fork, and rub the skin with a little of the salt.
- Bake at 200 °C (400 °F) directly on the oven rack for 60-75 minutes until the skin is crisp and a skewer slides easily into the centre.
- Meanwhile, warm the baked beans in a small pan over low heat.
- Cut a deep cross in the top of the potato and squeeze the ends to open it up. Add the butter and season with the pepper.
- Top with the grated cheddar and the hot baked beans and serve immediately.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 549 kcal | 26% |
| Carbohydrates | 73.2 g | |
| Water | 308 mL | |
| Fiber | 7.8 g | 26% |
| Protein | 20 g | 42% |
| Tryptophan | 0.27 g | |
| Threonine | 0.57 g | |
| Isoleucine | 0.71 g | |
| Leucine | 1.2 g | |
| Lysine | 0.72 g | |
| Methionine | 0.27 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.7 g | |
| Tyrosine | 0.57 g | |
| Valine | 0.83 g | |
| Histidine | 0.35 g | |
| Fat | 22 g | |
| Monounsaturated | 6.2 g | |
| Polyunsaturated | 0.92 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.8 g | |
| Saturated | 12.7 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 61.1 mg | |
| Calcium | 358 mg | 36% |
| Copper | 0.45 mg | 50% |
| Iron | 3.7 mg | 20% |
| Magnesium | 103 mg | 33% |
| Manganese | 0.59 mg | 33% |
| Phosphorus | 413 mg | 59% |
| Potassium | 1,427 mg | 30% |
| Selenium | 17.6 µg | 32% |
| Sodium | 736 mg | |
| Zinc | 4.6 mg | 57% |
| Thiamin (vitamin B1) | 0.34 mg | 31% |
| Riboflavin (vitamin B2) | 0.31 mg | 28% |
| Niacin (vitamin B3) | 3.4 mg | 24% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 25% |
| Pyridoxine (vitamin B6) | 1.1 mg | 83% |
| Folate (vitamin B9) | 62.3 µg | 16% |
| Cobalamin (vitamin B12) | 0.46 µg | 19% |
| Choline | 75.3 mg | 18% |
| Vitamin A | 208 µg | 30% |
| Vitamin C | 16 mg | 21% |
| Vitamin D (D2 + D3) | 9.6 IU | 2% |
| Vitamin E | 0.7 mg | 5% |
| Vitamin K | 7.8 µg | 9% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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