I love a good cooked (almost baked for real) potato and for a crispy skin here is what I do instead of waiting an hour. I use this when I don't have time to wait for a real baked potato.
Rinse the potato with water, pierce the skin with a fork in couple of places and place in a Seal-a-Meal bag.
Cook 1 potato for 6 minutes, 2 may take 8 minutes depending on your microwave. Each potato should yield to finger pressure and then it is done.
Carefully remove bag from Microwave, full of steam and hot potatoes.
Rub the potato with olive oil and place on your hot BBQ grill for about 10 minutes. I will let it cook about 4 minutes, put on a couple of ribeye steak (1/2 thick) and these cook 3 minutes per side over a high open flame. Just awesome.
Turn a couple of times to prevent burning and you have a cooked potato with a crispy skin in 16 minutes (microwave and grill). Not exactly like a true baked potato cooked for 50-60 minutes, but I won't throw it off the plate. I take about 10 minutes fixing my potato. I use the fork to break all the potato from the skin then start mixing in real butter. Once it all mixed down to skin, I season with salt, pepper and granulated onion and mix well. No dry potato. Sour cream can be added, chives and what ever you like. I find the salt, pepper and onion powder to me pretty dang good and tasty.
Or just cook them in the bag and eat. Whatever you like. Yes, cooked in the bag after rising they will steam and be soft skinned, so for crispy skins, BBQ grill.
The skin is full of vitamins, and a cruchy skin wsith butter, salt and pepper and other fillings and rolled up like a Taquito is killer good.
Ok this is cool thing I learned long ago, original, well I am an inventor by trade.
The Seal-A-Meal bag is made of a special plastic, you can cook veges in it over and over without harming the bag. It is virtually indestructable.
If you don't own the Sealing machine, you can still buy a roll or
Pre-made bags in most Ace stores or look online. Every kitchen should have these bags.
They work so well. I make my bags about 18 inches long so I can put stuff in, fold it over and place the folded part down, being held by the stuff.
There you go, a kitchen trade secret exposed to the world. JJ