Baked potato - foil or no?

A foil-wrapped potato steams, it doesn't bake. I like the texture of a steamed potato, and it cooks a bit faster than an unwrapped, baked potato. You can do foil wrapped potatoes in the slow cooker if you ever need to cheaply feed a crowd.

But a baked potato has such a fluffy, delightful texture. Rub the skin w/oil and a little coarse salt, and you can eat the whole damn thing. I usually use the toaster oven to bake 2-4 at a time.

Prick several holes in the potato with a fork to allow the steam to escape. Rub the skins with EVOO and Kosher salt. Use only russet potatoes. You want the insides to be dry and crumbly to get that real baked potato flavor. I'm a purist who adds only butter as a topping.

ETA: If you've ever had a potato explode in your oven you know why that first step is important.

Not wrapped, coated with olive oil and S/P. A wrapped potato is just a steamed potato.

I've always enjoyed the skin and do as above, oil or butter and salt. The skin has great flavor and nutrients. It does not have the same texture when wrapped in foil.

I do both, when they are done I wrap in foil and let them "rest" in the oven (turned off). I think it helps them steam a bit before I get the steaks off the grill. It prevents the dreaded crumbly texture you can get sometimes.

Love a good Sweet potato wrapped in foil on the grill.

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bake at 450
for how long?

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Until there're done.

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for how long?

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Depends on the size of the potato.

Pretty much same thing for me, my mom always wrapped them in foil my entire life; when I moved out I discovered that not wrapping them is easier and makes it much better.