On Jul 3, 6:37�am, hahabogus > wrote:

> I bake my unfoiled, naked, bare, unclothed, pre-oiled and stabbed
> potatoes at 400 F for at least 1 hour...

Sometimes I oil and salt, sometimes I don't. I never thought
it made much difference, but I still do it sometimes - one of those
capricious "just because" things. Most of the bakers I buy run
just shy of one pound. I bake at 400F for at least 90 minutes and
up to 2 hours. I find that less time results in a potato with a
residual hard texture and raw starch flavor. They also develop
a wonderful aroma when baked longer.