Wrapping in foil before baking ensures a steamed potato, which is wonderful and nostalgic, but lesser fare than baked. Any given potato must be washed and scrubbed, then dried thoroughly before coating with salted oil and placing in the oven, which must be very hot. A large (10-12 oz.) white potato will take an hour in a 400F oven. This results in crisp, toothsome skin and a fluffy, molten center.
