Somewhere on my list of people who ought to be shot is the guy (and it was definitely a guy) who thought of wrapping potatoes in foil before baking them. He’s not up there with the microwave bacon guy, but he sucks all the same.
Wash and scrub your baking potatoes to clean the skins. Line a baking pan with heavy duty aluminum foil. With your hands, coat the potatoes with good olive oil and place them in the pan, preferably arranged so they don’t touch each other. Sprinkle them with a coarse sea salt (I like Maldon) and a few grinds of black pepper (yes, freshly ground). Rotate the potatoes for even coverage, but you don’t have to be all crazy about it. Just be sure you get some salt and some pepper on the potatoes.
Bake in a preheated 400° oven for about an hour or until soft when squeezed. Remove from the oven and serve. You may add butter, sour cream, bacon (but not the microwave-kind, and please, no turkey bacon), chives, etc., for a loaded potato experience.
This method leads to a potato with a savory, crisped, and succulent skin. Don’t just eat the heart of the thing, eat it all. That skin contains good and nutritious things; don’t throw it away.