Let’s start with the star of the show. The Russet Burbank (or any standard russet) is the undisputed king of baked potatoes. It’s got a thick, rough skin that gets perfectly crispy, while the inside turns into a cloud-like, fluffy interior.
Why does it work so well? Russets are high in starch and low in moisture. That starch granules swell up in the heat, creating that light, airy texture we all crave. This is the potato that can hold a mountain of butter, sour cream, and chives without collapsing.
So, for a classic, crave-worthy bake, reach for a russet. It’s the reliable friend who always shows up and makes the party better.
