Cooking baked potatoes
All kinds of potatos soften by the time they heat to around 200F. Oiling the skip helps with the heating (it heats fast and "envelopes" the potato with heat). But even without oil, what you describe doesn't make sense.

Is it possible that the over didn't really heat to 350F? Could it be ill-calibrated, unclean (layers of dry fat and whatsnot that gather with the years could make the oven walls more... insulating. Sorry for the bad english), or maybe the heat escapes in another way? Some times the oven's thermometer is totally fine, but located in an area that's hot, while other areas in the oven don't get the heat, from the above reasons or other.

Here's how I suggest you check this: Get a cooking thermometer, the one you stick in meat. Stick it in the potato and follow its heat. Not the heat of the oven but the heat of the food. If it doesn't get to 200F within the hour, your oven is probably not 350F.