If you’ve ever wondered how some restaurants turn out such perfectly baked potatoes with salty, crispy skin—potatoes that are super fluffy inside and so delicious, you’re about to discover the secrets. And don’t be surprised when once you have the technique down, your family will be all in when you announce that potatoes are what’s for dinner!
Potatoes—they’re nutritious, delicious, and inexpensive. And as they come from the oven, they’re gluten-free, low-fat, dairy-free, vegetarian, and vegan, too.
What is the best type of potato for baking?
Russet potatoes, also referred to as Idaho potatoes in the U.S, are best for baking. A russet’s skin or “jacket” is thicker than other types of potatoes, so it holds together well during baking. The inside of a russet is starchy, sweet, and makes for a fluffy texture once baked. Russets are available from medium to large, making them perfectly sized for a side dish—or one large russet per person makes a meal on its own.