Wrap it in foil? Never! That ends up essentially steaming the potato.
IMHO, a properly baked potato has skin that's almost crisp -- that's actually the best part, both nutritionally and taste-wise.
Just wash the potato well and stick it in a 400-degree oven on a rack or tray for about an hour; cooking time depends on its size. It's done when easily pierced with a fork.
+1 on the crisp, my favorite have crisp skin and chives. I do a little olive oil and salt/pepper mine with the above mentioned temp and process. I'll have to smoke them when I get my smoker going this spring.
Also, you have to remember, during service when a baker is picked up is when we pop it in the convection uncovered and it gets the nice crisp skin outside.
This is how you bake a potato!wash the hell out of them, poke a couple holes with a fork, coat in olive oil, cover with obscene amount of salt so that the entire thing is completely covered thick, i dont do the foil because the salt dries and acts as a crust/cover of its own. bake @ 350F x 1 hour and check every 5 minutes after. serve with whipped chive butter on the side and sour cream