A baked potato (with skin) is a good source of dietary fiber (4 grams).

  They were first cultivated by the Inca around 8,000–5,000 B.C. and carried back to Europe in the 1,500s A.D. after Spanish Conquistadors conquered Peru. From there, their ease of growing and eating quickly made them a staple in many other countries. Baking potatoes were a convenience for earlier kitchens. Not only did they not require any water to cook or clean, overcooking them did little to detract from the taste or texture of the desired interior flesh. With most homes having fires going mostly non-stop, baking potatoes was literally a simple matter of throwing something on the stove.