Bob Correll does and others including myself. I double wrap the spuds in foil after I rub them with oil and salt and pepper them. Then directly on the coals and give them a quarter turn every fifteen minuets, for a fairly large potato it takes about an hour.
Here's a picture of Bob's tater.
https://tvwbb.com/showthread.php?70728-Mayo-ed-Mignon-amp-Idahoes&highlight=potatoes
No disrespect, but I don't like foiled wrapped potatoes. They get steamed, not baked, and they don't pick up that smoke flavor while wrapped.
When I do campfire vegetables ( corn, taters, onions etc) I leave the skin or husk on, I throw em right on the coals naked, no oil or seasoning.
And yes the outside will get blackened, charred, but the inside will still stay nice and moist with a nice smoky flavor!
Tim