Potatoes macros logging

I don't think it really matters as long as you use the correct USDA entry. They will be different weights for the same potato.

I weigh everything raw. Saves me having to remember that distinction.

Like cmriverside said, so long as you find the correct/accurate entry, either works. If you have not yet learned to recognize those, comparing an entry with the USDA site the first time you use it is helpful.

Personally, I use the raw entry for anything where I intend to eat the whole thing, like roasted potatoes. I use the cooked entry and the portion I eat (or deduct that I do not) for items where I eat only a portion. (For example, for chicken breast or some other part cooked bone-in, I usually pull the meat off the bone after cooking and weigh whatever I am eating then. Not great for a formal dinner with guests, but for normal daily meals that works for me.

If I'm going to eat a Russet baked potato I use "Potatoes, Russet, flesh and skin, baked"

If I'm making roasted root vegetables I use the recipe builder and (this time of year) "Potatoes, old, raw, flesh only."

I've actually been debating between these two preparation styles today. Since the chicken that is going with them does better at 350 degrees F rather than the higher temp for roasted root vegetables, am going with baked.

I tend to weight my spuds raw, because if I bake them there's bound to be some oil involved and it's not always quite clear whether a database entry includes this or not. It should not, but I've seen some particularly high calorie potato entries, without fat being included.