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I do mine steakhouse style; I like a good crunchy skin. I insert a cooking nail into each potato (lengthwise) and then throw it on the egg between 400 and 450. I leave it there for about 45 minutes to an hour. I judge doneness by taste (you'll know it's done when the skin has a nice solid feel to it.
To serve, I cut it over lengthwise and "smoosh" it (technical term) by pushing the ends slightly together and it's then fluffed with a fork. Add butter and whatever your favorite seasonings are...right now, I'm hooked on Penzey's Florida seasoning ... good stuff.