I have reverted to the tried and tested method of cooking jacket potatoes, ie pricking the skin all over, using my short sharp knife end.
After leaving the cooked (ie softish to the feel) article for 2 minutes (ish), I then put a cross in the middle of one side, dip in cold water, peel and rinse.
This is working really well, with both microwave and oven methods, without the potato breaking up as much.
PS There is an art to not over-cooking the potato (which I haven't entirely mastered, despite using this method, nearly every day!). If they are too soft the flesh sticks to the skin and I have to scrape off (and eat, of course).
(Original post 19.9.17)
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