Wait what?! You missed that after years of fixing them?

For medium russets, I do 380 degrees for 45 minutes. If they're bigger, add 5-10 minutes but always poke tons of holes so they don't burst. I learned that the hard way when one exploded and made a mess in my air fryer. Smaller potatoes like baby reds only need about 30 minutes at the same temp. The skin gets super crispy without drying out the inside if you use just a light coat of oil. Your method is pretty much what I settled on after a few tries.