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It comes much better if you cook them right on the rack.

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I'd rub a tiny bit of of olive oil on em, then a good amount of coarse salt. Then simply poke em with a fork a few times and throw em on the oven rack - no wrapping required. I'm not sure about times... an hour, maybe a bit more, for a good sized spud.

The microwave trick mentioned earlier is good for quick baked spuds on the go.