Method is the most important part of any recipe, even how to boil an egg, for which there is no good way. My method for baking potatoes results in crisp, toothsome skin and a molten, crumbly center.
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. Potatoes can be pierced and microwaved to start, but should be finished in the oven; likewise, waxy potatoes should be parboiled. Wrapping them in foil before baking ensures a steamed potato, which is wonderful and nostalgic, but lesser fare than baked.