It looks like you're new here. If you want to get involved, click one of these buttons!
I've always found unless you cook a tater naked (sans foil) doing it in the Egg is just a waste of lump. May as well use an oven if you're not looking for the smokiness of the charcoal.
I partially cook in the microwave, brush with olive oil, apply thick coat of kosher salt and crisp up on the egg. Good eats. ;;)