Where's my potato jacket?

When I was a child, having a jacket potato was a real treat (I've no idea why). It was a Jacket Potato or a Potato in it's Jacket. We got really excited if they turned up on a school dinner - probably about once a term. A thick, almost layered really crispy skin with light, white, fluffy potato lurking inside. Lashings of butter at home - probably marg at school. No fancy shmancy fillings.

Now they're Baked Potatoes - ok, I can live with that. But what I can't live is the thin, slithery, slippery skins on potatoes. I've tried everything to recreate the jacket spud of my childhood - oil, salt, cooking slowly, trying different types of potatoes - but they never come out the same as I remember.

Is this a senior moment of my imagination or are potatoes really different these days?

Any tips?