Baking Potatoes

There was an article in Times 2 yesterday about methods of baking potatoes; it was written on Bonfire Night when, of course, there'd be fires available for baking purposes. The writer suggested that a large potatoe be wrapped in foil and placed at the hottest, most firey part and left there for about half an hour.
When I was a kid we were always making fires in a lane near our house and often baked potatoes in them. We didn't wrap them in foil (I doubt if it had been invented then) but put them directly into the red-hot part of the fire and waited until they cooked. We didn't wait half an hour - our potatoes were small ones - but about a quarter of an hour; then we'd remove them with a stick and, when they able to be touched, we'd remove the hot, charcoal-burnt skin with light fingers, for fear of being burnt, and eat the potatoes. My recollection of them is that they were delicious. No salt, just the hot, crumbly potatoe.
Now, when I bake a potatoe, I choose a large one, prick it with a fork all over and place it in a hot 200 degree oven for about an hour. When it's done I cut it through the middle, drop a lump of butter in the groove together with some grated cheese. Open a tin of beans in tomatoe sauce to go with it and eat. Delicious.
But maybe not so delicious as those eaten round the camp fire many years ago.