Nope...no tin foil. Although, my daughter encourages me to rub the skin with olive oil and sprinkle salt over it. I only do that when she and her family eat over. I eat the whole potato (skin too, so it gets a good scrubbing), and the oil does flavor it up a little. But, I’m fine dry baking it.
Yes! Rub with butter, bacon grease, anything really. To get that crispy skin.
Twice baked are pretty righteous too. I also like mixing equal parts cold softened butter, sour cream, and velveeta, as a topping, then add w/onion.
Actually all that stuff is more of a distant memory. I had to lose weight, and keep it off. Once in a while though ...
And this leads me right into the observation - time is an ingredient, and the method cooking is also important when we reduce our calories. No microwaves for me, I want slow cooked radiant heat for most things.