This is a fun way to have an old classic baked potato, and made me realize that one person eating an entire baked potato is really way too much food.

I started by cutting a thin slice off of two (long) sides of one potato, in effort to remove some skin and make a good grilling surface. I then cut the potato in half lengthwise, parallel to the cuts I had just made. This yields two thick potato slices with exposed flesh on both sides, and a ring of skin around each slice. I then cooked these in about 2 inches of water in a soft boil (med high flame), for about 10minutes untill a bit soft, though not entirely cooked:

I carefully removed each slice and drained off any liquid. Coated each with a couple drips of olive oil and coated with salt and pepper:

I grilled these flesh side down over a medium to hot fire (scraped and oiled grate of course!) for about 10 minutes total, 5 minutes per side, with a 2-3 minute 45 degree rotation for some grill marks. Here they are coming off the grill:

I served them with some classic toppings of sour cream, bacon, and fresh chives from the garden. 

Tasted exactly like you'd think it would. I didn't do this, but as I write it down it would have been amazing with a drizzle of malt vinegar. Next time!