Potato Skins
Prefix 019 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 210 kcal | 10% |
| Total fat | 14.8 g | 19% |
| Saturated fat | 5.6 g | 28% |
| Total carbohydrate | 12.3 g | 4% |
| Total sugars | 1.2 g | — |
| Dietary fiber | 1.2 g | 4% |
| Protein | 8.6 g | 17% |
| Sodium | 0.38 g | 17% |
Open Food Facts, ODbL, record updated August 27, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
BAKED POTATO SHELL, CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO EXTRACT [COLOR]), BACON SMOKE FLAVORING ADDED (BACON CURED WITH: WATER, SALT, SUGAR, SODIUM NITRITE, MAY CONTAIN SODIUM ERYTHORBATE, SODIUM PHOSPHATE, SMOKE FLAVORING, SODIUM ASCORBATE, DEXTROSE, FLAVORING), WATER, SOYBEAN OIL, ANNATTO EXTRACT (COLOR), BUTTER (CREAM, SALT), BUTTERMILK, CELLULOSE GUM, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), DISODIUM PHOSPHATE, GUAR GUM, LACTIC ACID, MALTODEXTRIN, MODIFIED CORN STARCH, MONO-AND DIGLYCERIDES, NATURAL FLAVORS, NONFAT DRY MILK, SALT, SPICE, WHEY, YEAST EXTRACT.
- E250Sodium nitritePreservative
- E270Lactic acid
- E316sodium erythorbateAntioxidant
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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