I want to make baked potatoes tonight, but in the past I haven't got
the results I want.

At my favorite restaurants the baked potato always has a thick, crispy
jacket, and the potato itself is perfect and fluffy.

My assumption is that I should rub the potato with oil, poke it, and
wrap it in foil.

Is this right?

And what about cooking time and temperature?

We have some HUGE russet potatoes from our friend's garden.