Here is my way to treat a baked potato. Anoint with oil and salt and bake slow and low as suggested. To eat, cut in half lengthways, put each half fluff side down on the plate and press down with the back of a fork until the fluff and skin are separate. Mix the fluff with a fùckload of butter, salt and - crucially - pepper until its all fully amlagamated. Eat fluff with fork in right hand. Then enjoy the delicious, crisp skins with one's fingers as the climax of this culinary treat.
God, but the potato is a wondrous beast, is it not?