I cook mine at 500 degrees with some veg oil and salt on skin for one hour. It makes the insides fluffy. Put them on the rack with a cookie sheet underneath to catch the oil. Make sure you pop them with a fork several times.
When they are done you can eat the skins because the oil and salt make them crunchy.
Let the oil you coat the potatoes drip dry some before you put in oven to make oil dripping not a problem.