If you rub a little olive oil on the skin, and then roll it in salt (rock or flaked salt, ideally) before you bake it, the skin becomes extremely crunchy-delicious. (Just wash and dry the potato well before oiling it.)

Stab it a few times with a knife or a skewer, then bake your big fat potato in a hot oven for at least an hour, till the inside becomes fluffy and powdery. The best way to open it up is to wrap it in a tea towel and give it a good thump with your fist so that it bursts its skin. Then, go ahead and mix in your high-fat treats. Yum.

New potatoes do not bake well. You need a good floury (rather than waxy) spud with a decent thick skin.

Microwaved jacket potatoes are not nice. The skin stays thin and weedy. Bake yer tatties. Oh, and if a cafe or a pub is trying to sell you a jacket potato, it's almost certainly microwaved. They'd brag about it if it was really baked.