Notes: 2x 7 oz idaho potatoes in microwave for 5 mins made one wrinkly and overcooked on one end. The other was fine so maybe it was because they were both old.
6-8 oz russet potato
Start potatoes in Microwave: Turn oven to 425*F. Wash the potatoes, then poke each one three times with a fork. Microwave the potatoes on high for 4 minutes.
Finish potatoes in oven: Transfer the potatoes to the oven, and cook for 20 minutes, or until the skin feels crisp when a potato is squeezed. Remove from the oven and immediately cut a slice the top of the potato to let the steam escape. Squeeze from the ends to fluff up, and serve.