To get that fluffy, cloud-like interior that begs for butter and sour cream, you need a potato that’s high in starch. Think of starch as the magic dust that turns a solid spud into a pillow. Waxy potatoes, like red or new potatoes, have too much moisture and hold their shape. They’re stubborn little things.
So, what does a high-starch potato feel like? It’s dry, mealy, and almost floury when you cut into it raw. The skin is usually rough and netted, not smooth and shiny. This texture is your ticket to perfect fluffiness.
The Champion: Russet Burbank
If you ask a chef for a baking potato, nine times out of ten, they’ll throw a Russet Burbank at your head. This is the king. It’s the classic Idaho potato—long, brown, and homely. Once baked, the inside turns into a fluffy, tender cloud that cries out for melted cheese and bacon bits.
The skin gets perfectly crispy and crackly, too. It’s the gold standard for a reason. (Side note: if you want to feel like a rebel, you can also use them for mashed potatoes, but don’t tell anyone I said that.)
Runner-Up: Yukon Gold
Okay, let’s talk about a curveball. The Yukon Gold isn’t a pure starch bomb like the Russet, but it’s a master of compromise. It’s a “waxy-starchy” hybrid, which means it has more moisture and a buttery, golden flesh that’s naturally creamy.
8 Best Potatoes for Baking - Insanely Good
When you bake a Yukon Gold, you get a slightly denser, richer potato. The skin is so thin you can eat it without feeling like you’re chewing cardboard. It’s the potato for people who want less dry than a Russet but still want a tender interior. Perfect for a casual Tuesday dinner.
The Sleeper: Sweet Potatoes
Oh, you thought I forgot? Sweet potatoes are a different beast, but they thrive in the oven. The heat caramelizes their natural sugars, turning them into a sticky, candied masterpiece. For baking, go for a Garnet or Jewel variety—they’re moist and deeply orange.
Just don’t treat them like a Russet. They don’t get fluffy; they get silky and jammy. Slather them with cinnamon and a pinch of salt, and you’ll wonder why you ever ate a white potato. (I know, blasphemy. But it’s true.)
