You can boil your potatoes in your electric skillet and use as @BellaB and others suggested above.
I prefer boiled potatoes over baked for a lot of things – they’re cleaner, juicier. Another benefit is you can make larger quantities of boiled potatoes, and use as needed. Reheat in the microwave (why isn’t there a common shortening of that damned word, like “wave” or “waver”? “Miker”? 3 syllables is too much for a commonly understood concept!) and eat, mash, or fry.
Chunk/slice your potatoes up into pieces small enough to cover with water, then simmer until you can just easily insert a fork. The skins slip right off if you don’t care for them. You want to drain the taters as soon as they are done. Separate out what you’re going to eat, get the rest in the fridge or (temporarily just to cool them) freezer. The heat that hurt your teeth will cook them to mush.
You can cube the cold boiled potatoes and use cold as a salad (Italian dressing and some of those bacon bits would almost approximate German Potato Salad, or @Coloma‘s ranch/Green Goddess fetish would work as cold potato salad), or reheat and use with any of the baked potato topping suggested above.
Butter, garlic, salt and Parmesan cheese is a personal favorite.
BUT WAIT! THERE“S MORE!
All these suggestions work equally well with boiled pasta. The long stringy stuff has it’s place, but is harder to cook, and harder to work with. Rotini is a popular (boring) option. Raditori is a Walmart pasta here, these days, and all purpose. Boil a pot to the minimum directions on the box. Take one out, rinse under cold water, and eat. When it suits your taste/palate, drain, remove your dinner portion from colander, and let the rest rinse under cold water while you add your butter or sauce to your hot pasta.
AND FOR AN UNLIMITED TIME ONLY!!
All of the suggestions about frying your leftover baked potatoes work with leftover boiled potatoes. Many of my pasta suggestions will work with baked potatoes.
AND BEST OF ALL!?!
Free schlepping!!!!