Yes, I have made a baked potato before, but this is not cheating. I've tried "baked potatoes" in the microwave, broiler, even the grill in addition to actually baking them. The recipe discussed the merits of the different options and prefers to just regularly bake them without foil. I cooked for an hour at 425 (I think) and removed them when there was almost no resistance when a knife was put in.
It was definitely not any sort of revolutionary baked potato, but it was well cooked. The main difference is the interior texture is better than if you microwaved it, and the flesh right under the skin was just very slightly toasted, which was good. I served with sour cream and a very little bit of cheese.
Modifications: More toppings next time.
Make again?: I would, but I definitely prefer the sweet potato recipe from before.
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