One thing I never see as a suggestion is internal temperature. A long time ago I read an article on potatoes and cooking. One point they made is that when cooking meat, we go for an internal temp, so why not taters too? I can't recall where that was, or I'd post a link. Anyway, pick your recipe and method based on the excellent advice above, but cook to an internal temp of 212F. I've done this exclusively since I read that article and have never suffered a failure. The texture is perfect.
I'm also in the crispy skin camp. When I was a kid we'd hollow out the baked tater and load the skin with butter, salt, and pepper and make tater skin boats. This was around 1965, so a bit ahead of TGI Friday's!