For classic, fluffy baked potatoes, the best choice is russet potatoes.

Best potato type

  • Russet (often sold as “Idaho” russet) is high in starch and low in moisture, so it bakes up light and fluffy inside instead of dense or gummy.
  • It also has a thicker skin that turns nicely crisp in the oven, which is ideal if you like eating the skin as well.

Other potatoes and when to use them

  • Yukon Gold or other yellow potatoes can be used if you prefer a creamier, slightly buttery texture, but they won’t be as airy as russets when baked whole.
  • Red and other waxy potatoes are better saved for boiling, salads, and roasting, since they stay firm and can turn a bit dense as “baked potatoes.”

Quick tips for picking potatoes

  • Choose medium to large russets that are all about the same size so they cook evenly.
  • Look for firm potatoes without green spots or lots of cuts or sprouts; these can affect flavor and texture when baked.

Information gathered from public forums or data available on the internet and portrayed here.