Some choose to microwave their spuds before filling them and sticking them under the broiler. Forget that. I don't do shortcuts. The difference between a good potato skin and a GREAT potato skin is how much time you take with its preparation. It creates a better end result when the spuds are baked at 400º for 50 minutes as opposed to a quick buzz in the nuker.
Also, I like to leave a good 1/4" of potato clinging to the skin. Why? Well, I prefer a "POTATO Skin" to a "Potato SKIN" because it does make a difference. It's the same reason I prefer baking my bacon as opposed to frying, for in my opinion, it gives a superior end result every time.
So take your time, have fun, and dig in!