Potato skins are delicious.
To the matterhorn of baking potatoes, I have 2 usual methods. Wrapped in foil with a partial exposure (half wrapped) so I can have the crisped skin or slam them on the spike-mobile and then place them in the oven (careful slamming them on the spikes or it could go through your hand or wrist).
I adore potatoes, I can eat them in almost every way imaginable. With butter, without butter, with sour cream, without, with bacon, without, with cheese, without (any cheese will do), with vegetables, without, with a fried egg (yolk still liquid) or without.
A full foil bake involves then taking said potato from the foil and either placing it in a skillet and letting the skin cook up (this can be done with or without butter or oil, use a nonsticker for best results so the potato doesn't stick and become a mess) or take the potato place it on a skewer and roast it over a fire (the burners on the stove work well but you need to hold the skewered potato above the flame or it will stick to the burners).
Cook time for a baker varies according to the size of the potato.
By the way, I love potatoes, raw, baked, boiled, mashed, fried...