As you can actually SEE in the illustration, the obvious winners are brined and baked, and just baked. Anyone who's surprised by at least the latter shouldn't be allowed in a kitchen. Who'd even THINK about "baking" a potato in an instant pot or slow cooker? What does the word "baked" mean to them?
My mother wasn't a great cook, but baked potatoes were a no brainer. She didn't rub them with oil; just scrubbed them, poked them with a fork to allow steam to escape, and put them in the oven, on the rack.
Don't even THINK about aluminum foil!! Unless, of course, you like steamed potatoes with soggy skin. That "technique" was invented in restaurants where they wanted to be able to cook them in advance in a way that'd keep 'em hot.
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