What Potatoes are Best Baked?

There are two people who go to a steakhouse: those there for the steak and those there for the baked potato. But how do you get that premium, steakhouse-style baked potato at home?

It sounds easy enough to make your own and sure, you have all the same ingredients, but somehow it didn’t turn out like the one from your favorite restaurant.

Well, in that case we say start with the starch. It’s very possible that you might not have had the best variety of potato for baking. Technically, you can bake any potato—gotta love that—but we’ve found that Russets always yield the best results.

It’s in the Starch

Hands down, starchy potatoes are the way to go when it comes to making the perfect baked potato. Russets have thicker skin, resulting in a potato that’s fluffy on the inside and crispy on the outside.

Medium Starch Potatoes

There are a few other varieties that come second to Russet potatoes. Medium starch potatoes like Golds are a versatile pick for any potato recipe. 

Though a bit firmer, they still have some of the fluffiness of starchy potatoes when cooked. Again, a Russet is our go-to for it’s skin and texture, but there are no wrong choices when it comes to great potatoes.

Appearance Matters

After you’ve determined the best potato to bake, pick out one that looks the best. Look for a spud that doesn’t have any blemishes or sprouts, especially if you plan to eat the skin. That way you have a healthy, clean spud. 

A watch out on quality: a red flag is they’ve gone green. Avoid and toss any potatoes that have turned green as these spuds have been exposed to too much light and will taste bitter. Always remember “DCD” when looking for a place to store your potatoes: dark, cool, dry. 

Get the Right Size

Larger potatoes take a long time to bake. Opt for medium-sized spuds instead and try to choose ones around the same size if you plan to bake multiple to keep the cooking time the same.

Baking Tips

There are a ton of different methods, times and temps for baking a potato. But here’s a quick cheat sheet:

1. Pre-heat oven to 450º to get the skin crispy.
2. Poke holes all over.
3. Coat the skin in olive oil, salt and pepper
4. Put the potatoes directly on the rack in oven. (You can use a rack in a tray, if available.)
5. Bake for 40 minutes or until a fork enters easily.
6. When done, turn off the oven and let the potatoes rest with the door slightly open to vent for 5-10 minute minutes
7. Split and serve with your favorite toppings.

Enjoy your baked potato plain for a low-calorie side dish. Or add your favorite toppings to make it a main. Either way, you can’t go wrong with a Russet.

Check out our blog for more tips on how to pick the right potatoes for your next recipe.