Mitch wrote on 11/7/2004:

>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.

I rub the potato with oil, pierce several times with a fork and bake
at 350 for 2 hours. I don't wrap in foil.