Best Baked Potato

I don't know about you, but I like a baked potato to have a crispy skin, because I eat the skin. It's the best part, really; not only does it have the most flavor, but it is loaded nutritionally.
However, I am also a person who doesn't like waiting for an hour to have a proper baked potato, so I often just do them in the microwave and forgo the crispy skin.
Recently I discovered a method whereby I can have a both fast and crispy-skinned baked potato, and I'm sharing it with you here, along with my usual microwave recipe.
Whichever type person you are, here are tips for the best baked potato in the least amount of time:

Directions are for 1 good-sized baking potato. Depending on your microwave, for each additional potato add 3-4 minutes (my oven's HI is 900W, use your discretion!).

Wash potato thoroughly and pat dry with a paper towel.
Rub lightly all over with olive oil.
(If you eat the skins, you may also lightly salt and pepper them at this point.)
Pierce with a fork in at least 6 places (this will keep it from exploding in your microwave!).

Now, you have 2 options.

For a good standard microwave-baked potato:
Place the potato in the center of the revolving plate and cook at HI for 3-4 minutes.
Turn and repeat.
Remove potato (which should NOT yet be completely soft) and wrap in aluminum foil. The potato continues to cook after removing it from the microwave, so to avoid a mealy, overcooked interior, you want to let it stand and finish the job.
Once wrapped in foil, they stay hot for half an hour, so this is also a good do-ahead option; just pile them, still wrapped, in a bowl for dinner guests.
Let stand for at least 5 minutes before opening and eating.

For a quicker-than-standard crispy-skinned baked potato:
Preheat your oven to 425°F / 210° C.
Prepare potato as above.
While the oven is heating up, bake the potato in the microwave for 2 1/2 minutes only, each side.
Remove and place in center of heated oven, directly on rack, and bake for only 20 minutes.
Voilá! A faster, more efficient potato with all the benefits of oven-baking.

My favorite toppings include:
lots of salted butter, and fresh-ground black pepper
chopped green onion /spring onion, or snipped chives
cooked and crumbled bacon
sour cream
shredded sharp cheddar cheese, when I can get it