I’ve done it that way many times, particularly if they were “baked” in the microwave, and I put toppings or seasoning on them but with no butter.
But I also eat them the traditional way more often, where you mash the butter in them. I always eat it that way if it’s with an entree.
I’m not a fan so much of the foil ones with the soft skin. I want it browned, which is what makes an actual oven-baked potato better than a microwaved one.
Oh, BTW, there’s also a cool mashed potato-like dish where you peel the potato and then cook it in the microwwave, the mash it with your fork like in a baked potato. It’s basically quicker mashed potatoes for one, but with this nice “skin” that I really liked on the outside.
Though, usually, if I’m tired enough to do potatoes in the microwave, I don’t want to bother peeling them, either. So I haven’t done this often.
Though one other tip for making the microwave ones better: hot mayo tastes a lot like a seasoned butter. And, if you let it cool somewhat, it tastes kinda like deviled eggs.