As the days get cooler and frost is in the air, deciduous trees and shrubs put on an autumn show in all shades of red, yellow, purple, and brown. The splendor of crisp fall days and vibrant leaves brings to mind memories for nearly everyone who lives in an area where deciduous forests are the dominant vegetation.
Remove the finished baked potatoes from your oven and set them on a dish or rack. Tightly wrap each individual potato with foil so that there are no uncovered or loose sections. Be sure not to cut open any part of the potato yet. The foil will keep any steam from escaping and help keep the potato warmer longer.
No there is no need. That just sort of steams the potato. Never wrap any potato you are baking. For baked potatoes rub the skin in oil and sprinkle with kosher or sea salt and bake at 400 degrees until done. For a sweet potato, just omit the salt. Your potato will be delicious and the skin crisp. I don't even use a pan but rather just lay them on the baking rack in the oven.