If you want that perfect, fluffy, cloud-like interior with a crispy, salty skin, you want the Russet Burbank. It’s the classic spud for a reason—its high starch content creates that signature texture. Think of it as the cloud that holds all your toppings without falling apart.
Why does this matter? Because life is too short for a gummy baked potato. The Russet’s thick skin also crisps up beautifully in the oven, giving you that satisfying crunch. It’s the reliable friend who always shows up and delivers at the party.
Just make sure you pick a firm, blemish-free Russet. And whatever you do, don’t wrap it in foil! Foil traps steam and makes the skin soggy—a cardinal sin in our book.
But Wait—What About the Yukon Gold?
Now, the Yukon Gold is a wonderful potato, but it is a different creature entirely. It has a thinner skin and a more buttery, waxy texture. If you roast it or boil it, it’s divine, but for a pure baked potato, it lacks that cotton-candy fluffiness.
However, here’s the secret: Yukon Golds make incredible smashed or twice-baked potatoes. Their creamy consistency means they blend into a silky mash that’s perfect for mixing with cheese and bacon. So, don’t ignore them—just know they play a different position on the team.
For our main event—the classic, loaded baker—stick with the Russet. Your taste buds will thank you.
How to Bake Potatoes In Oven
