I make baked potatoes like this all the time. They're a huge hit. I'd go for closer to 375 Farenheit, for about an hour, for a large baking potato, and I second the use of kosher salt. Also, for neat presentation, prick the potato in a line lengthwise across the top of the potato with a fork after it's done, and smack the two ends together. The potato will pop open along this line, revealing its fluffy-snow insides! Top with cheese, sour cream, a little butter, chives, sauteed mushrooms and onions, salsa, or whatever tickles your fancy.
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I make baked potatoes like this all the time. They're a huge hit. I'd go for closer to 375...