Why do we bake potatoes in foil?

Baking potatoes in foil (a bad way to do them) is probably an invention of the aluminum foil manufacturers and/or a way for a restaurant to bake them in advance and keep them warm.

I do a combination of what is said above,....wash, dry, poke with fork of knife tip a few times, wipe with oil, sprinkle liberally with salt, bake at 400+F. Skin comes out crispy and potato fluffy. Yum.

I don't like potatoes baked in foil, either. I tend to over-bake potatoes (long time at high temperature) so the skin is thick and crispy--an extra special treat.

Also, a bit of kosher salt rubbed on the skins (after washing) will help pull the water out and give you a fluffy potato!

I dislike potatoes baked in foil. I like throwing scrubbed, pricked spuds in the oven naked. (Sometimes I cheat and put them in the microwave first for a head start.

You do not need to bake in foil. Just scrub, rub skins with a bit of olive oil if you wish (for a tender skin) and bake. Joy of Cooking recommends baking without foil for a dryer, flakier interior. Baking in foil steams them.

Helps in preventing the heat and moisture loss !