When I bake potatoes I do it like the British, which is baking them for a LONG time. Like 400F for two hours. The inside gets ridiculously fluffy and the outside is crunchy and delicious. I usually start by washing them, stabbing them a few times, coating them in EVOO or melted butter (I just pour it in my hands and smear it around) then roll it in kosher salt or sea salt (or any coarse salt), then bake. (Both of these have low smoke points so you might want to take down the smoke detector for a bit. I think EVOO is just slightly over 400 so you might want to cap the temperature at 400.)
Then I either eat them as-is or occasionally load them up with sour cream, bacon, chives, whatever. They're delicious by themselves though.
They call them "jacket potatoes."
I actually came up with this by myself before finding out it was actually a thing.
