I’m not sure who came up with the idea of wrapping potatoes in foil while baking, but I personally think it’s a horrible idea.. especially if you eat the skin!
By wrapping a potato in foil you are steaming rather than baking. The skin is soft and the texture of the potato itself is just mushy.
Baking a potato without foil allows the sugars to caramelize. The skin is crispy and the potato texture is light and flaky.
All you need to do is stab the potato two or three times with a fork and set directly on the oven rack. I normally put a small piece of foil on the rack below or on the oven bottom to catch any juice that drips from the fork holes.