USDA ingredient referenceUpdated August 22, 2026

Potatoes, baked, flesh, without salt in 44 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Potatoes, baked, flesh, without salt” appears as a formulation input in 44 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 44 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Potatoes, baked, flesh, without salt in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 44 complete records.

Every occurrence collected here uses ingredient code 11363 and the source description “Potatoes, baked, flesh, without salt.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently White potatoes, baked or boiled (17), French fries and other fried white potatoes (13), Mashed potatoes and white potato mixtures (9). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

42.8%–94.7%

The middle half of linked records spans 51.9 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

White potatoes, baked or boiled

17 of 44 linked records (39%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

60% to 100%

21 records (48%) fall in this band after repeated rows for code 11363 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 11363 in 44 linked records (100%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 11363 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 11363 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 11363 have been combined.

Under 1%0 records
0 of 44
1% to under 5%0 records
0 of 44
5% to under 15%4 records
4 of 44
15% to under 30%2 records
2 of 44
30% to under 60%17 records
17 of 44
60% to 100%21 records
21 of 44

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
White potatoes, baked or boiled	17	94.9%	86%–94.9%	73.2%–99.6%
French fries and other fried white potatoes	13	43.1%	32.4%–43.9%	24.6%–45.3%
Mashed potatoes and white potato mixtures	9	49.3%	45.2%–74%	43%–77.8%
Turnovers and other grain-based items	4	10%	10%–10%	10%–10%

What the spread can tell you

In this collection, “Potatoes, baked, flesh, without salt” ranges from 10% to 99.6% of listed source-input weight, with a median of 48%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Potatoes, baked, flesh, without salt.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 11363, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	93 kcal	130–192 kcal	166 kcal	333 kcal	44
Proteinper 100 g of the complete food	1.7 g	1.9–6.2 g	2 g	13.2 g	44
Carbohydrateper 100 g of the complete food	10.7 g	16.7–20.4 g	18.7 g	29.9 g	44
Total fatper 100 g of the complete food	0.1 g	4.7–12.3 g	9.2 g	19.2 g	44
Dietary fiberper 100 g of the complete food	0.7 g	1.3–1.6 g	1.4 g	2 g	44
Sodiumper 100 g of the complete food	141 mg	176–391 mg	267 mg	488 mg	44

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 44 Feast-indexed food records that list code 11363

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

44 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Beef, roast, hash	Meat mixed dishes	7 input rows	366 g	30.8%	140 kcal	13.2 g	486 mg	FDC 2706476 ↗
Empanada, beef	Turnovers and other grain-based items	6 input rows	10 g	10%	333 kcal	12.1 g	459 mg	FDC 2708711 ↗
Empanada, beef, with vegetables	Turnovers and other grain-based items	8 input rows	10 g	10%	291 kcal	7.2 g	446 mg	FDC 2708712 ↗
Empanada, chicken	Turnovers and other grain-based items	6 input rows	10 g	10%	309 kcal	12.6 g	460 mg	FDC 2708713 ↗
Empanada, chicken, with vegetables	Turnovers and other grain-based items	8 input rows	10 g	10%	283 kcal	7.4 g	446 mg	FDC 2708714 ↗
Potato salad with egg, from restaurant	Mashed potatoes and white potato mixtures	9 input rows	835 g	67.3%	175 kcal	3 g	333 mg	FDC 2709531 ↗
Potato salad, from restaurant	Mashed potatoes and white potato mixtures	8 input rows	835 g	76.5%	178 kcal	1.7 g	361 mg	FDC 2709542 ↗
Potato skins without topping	French fries and other fried white potatoes	4 input rows	35 g	32.1%	151 kcal	2.1 g	363 mg	FDC 2709488 ↗
Potato skins, with cheese	French fries and other fried white potatoes	5 input rows	35 g	26.1%	199 kcal	6.1 g	417 mg	FDC 2709489 ↗
Potato skins, with cheese and bacon	French fries and other fried white potatoes	6 input rows	35 g	24.6%	215 kcal	7.6 g	488 mg	FDC 2709490 ↗
Potato tots, school	French fries and other fried white potatoes	4 input rows	50 g	45.3%	166 kcal	2 g	147 mg	FDC 2709513 ↗
Potato, baked, peel not eaten	White potatoes, baked or boiled	2 input rows	285 g	99.5%	93 kcal	2 g	181 mg	FDC 2709384 ↗
Potato, baked, peel not eaten, with butter	White potatoes, baked or boiled	3 input rows	285 g	94.6%	125 kcal	1.9 g	198 mg	FDC 2709518 ↗
Potato, baked, peel not eaten, with cheese	White potatoes, baked or boiled	5 input rows	285 g	79.3%	153 kcal	3.7 g	221 mg	FDC 2709520 ↗
Potato, baked, peel not eaten, with chili	White potatoes, baked or boiled	5 input rows	285 g	73.2%	143 kcal	4.5 g	255 mg	FDC 2709522 ↗
Potato, baked, peel not eaten, with meat	White potatoes, baked or boiled	6 input rows	285 g	77.6%	160 kcal	4.3 g	253 mg	FDC 2709521 ↗
Potato, baked, peel not eaten, with sour cream	White potatoes, baked or boiled	4 input rows	285 g	86%	131 kcal	2 g	184 mg	FDC 2709519 ↗
Potato, baked, peel not eaten, with vegetables	White potatoes, baked or boiled	5 input rows	285 g	81.6%	142 kcal	3.7 g	224 mg	FDC 2709523 ↗
Potato, boiled, from fresh, peel not eaten, made with butter	White potatoes, baked or boiled	3 input rows	100 g	94.9%	123 kcal	1.9 g	176 mg	FDC 2709391 ↗
Potato, boiled, from fresh, peel not eaten, made with margarine	White potatoes, baked or boiled	3 input rows	100 g	94.9%	116 kcal	1.9 g	185 mg	FDC 2709392 ↗
Potato, boiled, from fresh, peel not eaten, made with oil	White potatoes, baked or boiled	3 input rows	100 g	94.9%	131 kcal	1.9 g	152 mg	FDC 2709390 ↗
Potato, boiled, from fresh, peel not eaten, no added fat	White potatoes, baked or boiled	2 input rows	100 g	99.6%	93 kcal	2 g	159 mg	FDC 2709388 ↗
Potato, boiled, ready-to-heat	White potatoes, baked or boiled	3 input rows	100 g	94.9%	126 kcal	1.9 g	166 mg	FDC 2709386 ↗
Potato, french fries, from fresh, baked	French fries and other fried white potatoes	4 input rows	50 g	45.3%	166 kcal	2 g	147 mg	FDC 2709459 ↗
Potato, french fries, from fresh, fried	French fries and other fried white potatoes	4 input rows	50 g	43.3%	198 kcal	1.9 g	141 mg	FDC 2709458 ↗
Potato, french fries, school	French fries and other fried white potatoes	4 input rows	50 g	45.3%	166 kcal	2 g	147 mg	FDC 2709464 ↗
Potato, hash brown, from fresh	French fries and other fried white potatoes	4 input rows	50 g	43.5%	190 kcal	1.9 g	343 mg	FDC 2709483 ↗
Potato, hash brown, from fresh, with cheese	French fries and other fried white potatoes	5 input rows	50 g	37%	223 kcal	5.1 g	389 mg	FDC 2709484 ↗
Potato, home fries, from fresh	French fries and other fried white potatoes	4 input rows	50 g	43.9%	185 kcal	2 g	279 mg	FDC 2709474 ↗
Potato, home fries, from restaurant / fast food	French fries and other fried white potatoes	4 input rows	50 g	41.9%	213 kcal	1.9 g	396 mg	FDC 2709473 ↗
Potato, home fries, ready-to-heat	French fries and other fried white potatoes	4 input rows	50 g	43.1%	197 kcal	1.9 g	340 mg	FDC 2709475 ↗
Potato, home fries, with vegetables	French fries and other fried white potatoes	7 input rows	50 g	32.4%	173 kcal	1.7 g	382 mg	FDC 2709476 ↗
Potato, mashed, from fresh, made with milk	Mashed potatoes and white potato mixtures	4 input rows	100 g	77.8%	114 kcal	2.2 g	210 mg	FDC 2709496 ↗
Potato, mashed, from restaurant	Mashed potatoes and white potato mixtures	4 input rows	100 g	74%	138 kcal	2.1 g	370 mg	FDC 2709500 ↗
Potato, roasted, from fresh, peel not eaten, made with butter	White potatoes, baked or boiled	3 input rows	100 g	94.9%	123 kcal	1.9 g	176 mg	FDC 2709413 ↗
Potato, roasted, from fresh, peel not eaten, made with margarine	White potatoes, baked or boiled	3 input rows	100 g	94.9%	116 kcal	1.9 g	185 mg	FDC 2709414 ↗
Potato, roasted, from fresh, peel not eaten, made with oil	White potatoes, baked or boiled	3 input rows	100 g	94.9%	131 kcal	1.9 g	152 mg	FDC 2709412 ↗
Potato, roasted, from fresh, peel not eaten, no added fat	White potatoes, baked or boiled	2 input rows	100 g	99.6%	93 kcal	2 g	159 mg	FDC 2709411 ↗
Potato, roasted, ready-to-heat	White potatoes, baked or boiled	3 input rows	100 g	94.9%	126 kcal	1.9 g	166 mg	FDC 2709415 ↗
Potato, scalloped, from fast food or restaurant	Mashed potatoes and white potato mixtures	6 input rows	100 g	44.6%	206 kcal	6.7 g	408 mg	FDC 2709449 ↗
Potato, scalloped, from fresh	Mashed potatoes and white potato mixtures	6 input rows	100 g	49.3%	168 kcal	7.1 g	322 mg	FDC 2709450 ↗
Potato, scalloped, from fresh, with meat	Mashed potatoes and white potato mixtures	7 input rows	100 g	46.8%	173 kcal	7.4 g	358 mg	FDC 2709451 ↗
Potato, scalloped, ready-to-heat	Mashed potatoes and white potato mixtures	6 input rows	100 g	45.2%	178 kcal	6.8 g	400 mg	FDC 2709454 ↗
Potato, scalloped, ready-to-heat, with meat	Mashed potatoes and white potato mixtures	7 input rows	100 g	43%	183 kcal	7.1 g	430 mg	FDC 2709455 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Potatoes, baked, flesh, without salt (USDA input 11363). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Empanada, beef is higher in total fat per 100 g

Empanada, beef reports 19.2 g versus 0.1 g for Potato, boiled, from fresh, peel not eaten, no added fat: a 19.1 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Potato, home fries, ready-to-heat is denser; Potato, boiled, ready-to-heat is higher in its source amount

Potato, home fries, ready-to-heat reports 197 kcal per 100 g and 197 kcal in USDA source amount (100 g). Potato, boiled, ready-to-heat reports a lower 126 kcal per 100 g but a higher 214 kcal in USDA source amount (170 g).

Record identity is part of the estimate

Distinguish “Potato, boiled, ready-to-heat” from “Potato, boiled, from fresh, peel not eaten, no added fat”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Potatoes, baked, flesh, without salt (USDA input 11363), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Empanada

Empanada, beef and Empanada, beef, with vegetables are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Potato, boiled

Potato, boiled, from fresh, peel not eaten, no added fat and Potato, boiled, ready-to-heat are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Test a nearby record choice Potato, baked, peel eaten vs Potato, boiled, ready-to-heat

Potato, boiled, ready-to-heat is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus boiled or poached; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 4 of 9 context records; its summed listed input weight spans 10–10 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Cheese and Queso as ingredient

USDA input 99991410 appears in 4 of 9 context records; its summed listed input weight spans 5–5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Turnovers and other grain-based items

Empanada, beef and Empanada, beef, with vegetables belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Test a nearby record choice Potato, scalloped, from fast food or restaurant vs Potato, scalloped, from fresh

Potato, scalloped, from fresh is held as one side of the comparison. The explicit record-description contrast is Source form: No matching controlled term in the source name versus fresh; it is a selection cue, not evidence of cause.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 11363; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.