I've been making baked potatoes for years, sometimes excellent, other
times less so. Last Saturday I watched an episode of America's Test
Kitchen and they showed what they found to be best.

Make a simple brine of salt and water. Poke the russet potato with a
fork about three times on a side. Roll the potatoes in the brind for a
short time, a minutes or less is ok.

In a 450 degree oven, bake the potatoes to about 205 internal, about 45
to 60 minutes depending on size. Brush the spuds with cooking oul and
return them to the oven until they reach about 215. Remove from oven,
cut the top, add butter.

They were fluffy inside and the skin was nice and crispy. One of the
best I ever made. I never thought about going by temperature.