Can't be done, my friend! Baking requires dry heat and exposure to hot air. A microwave oven cooks in a totally different way that cannot give "baked" results.
The Classic Baked Potato
Baking a potato the traditional way is a simple process. It involves poking a few deep holes in the potato with a thin bladed knife and then baking uncovered at 400-450°F for about an hour. The heat turns some of the water in the potato flesh to steam which escapes slowly through the holes that you punched. The high temperature and dry air turn the skin crisp and promote the Maillard reaction which results in browning and the formation of various tasty flavor compounds. The result is light fluffy flesh and a crispy tasty skin. That my friends is a classic baked potato. The details of time and temperature may vary but the basic procedure has been the same forever.
The Microwave Cooks Differently
In the microwave oven the microwaves penetrate the potatoes and heat up the water in the flesh. The steam that is created does not have much time to escape because the cooking process is relatively quick, so the flesh does not develop that nice fluffiness. And of course the skin is not exposed to high heat or dry hot air so there is no crisping and the Maillard reaction does not take place. The skin ends up rather tasteless and flabby. Just like a steamed potato, which actually is just what a microwaved potato is. Perfectly fine if that's the way you like it, but no way this is a classic baked potato.
The microwave cannot bake a potato but it can be used for serious cooking.
Use the Right Spud
And be sure to use the right kind of potato, russet or Idaho. Their high starch level and low moisture give a light and fluffy result, and the thick skin gets nice and crisp. "Boiling" potatoes such as red bliss and Yukon gold do not bake up as well. Outside the US you may not find spuds labeled Idaho or russet. Look for "baking" potatoes or similar floury varieties such as Maris Piper or King Edward, which cook up much like russets.
The Hybrid Method for Potatoes
This combines the microwave with the conventional oven to give very good results in half the time. The best hybrid cooking method for potatoes is to microwave them for 5–7 minutes to soften the interior, followed by baking at 400°F–425°F for 10–15 minutes to achieve a crispy skin. This method produces a fluffy interior and crisp exterior in half the time of conventional baking. Don't forget to pierce them several times with a fork to allow steam to escape.
What About the Air Fryer for Baked Potatoes?
It seems like everyone has one of these gadgets, can it be used to make a good baked potato? The answer seems to be yes! According to tests it produces equivalent results in about 45 minutes. I won't go into the details in this post, but you can read all about it here: Baked Potato in the Air Fryer.
I dunno about this, my microwave spuds taste pretty good.