Wash your spud and, while it is still wet, sprinkle it with salt (I like coarse kosher salt) until it is coated with all the salt it will carry. Bake 1 hour or more at 450-475 degrees (1 hour minimum, longer will only provide a tougher skin that some will prefer, over done is somewhere out near two hours for small spuds, longer for large.) When done, scrape the salt from the skin with the back of a knife or other blunt edge. If saved, the salt will have a slight potato skin flavor that some will like on their meat. The result is a potato with a leathery skin (worthy of stuffing) and a dryish, fluffy, er... fluffable, interior that makes the usual baked potato seem more steamed or boiled than baked.