It depends on what you want from the baked potato:

• Wrapped in foil:
• Steams the potato instead of baking it.
• Skin will be soft, not crispy.
• Takes a little longer to cook.
• Good if you want to keep them warm for a long period (like serving at a buffet or event).
• Unwrapped:
• True “baked potato” with fluffy inside and crisp skin.
• Cooks a little faster since moisture can escape.
• If you rub the skin with a little oil and salt first, the skin gets extra flavorful.

So, if you want crispy skins, don’t wrap them. If you want soft skins or need to hold them warm after baking, foil is fine.