Wrapping in foil before baking ensures a steamed potato, which is wonderful and nostalgic, but lesser fare than the crisp skin and fluffy center of dry baked. Wash potatoes, dry thoroughly, and coat with salted oil. A 12 oz. russet will take an hour in a 400F oven.
Love the crispy, slightly salty skin and the fluffy goodness inside of potato baked thos way.