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Technically, you can make baked potatoes with any type of potatoes. But to make the best baked potatoes, we strongly believe that Russets are the way to go. The skins of Russet potatoes are nice and thick, which allow them to crisp up perfectly in the oven. And the insides are starchy, which make for an extra fluffy and sweet filling.
The Russet is your classic ruddy-skinned potato. It looks like a cartoon drawing of a potato. This potato is your best friend for baking. The flesh is very dry, and the skin is thick, so you can bake it up crisp on the outside and the inside will get fluffy, the perfect thing to soak up butter and sour cream.
Our favourite thing to do with a Russet is to make an old-school twice-baked, scooping the snowy flesh out leaving a potato boat behind, and mixing the innards with butter, sour cream and shredded cheese, maybe some chives, and stuffing the thick mash back into the shells and re-baking with more cheese on top.
The Russet is the best potato for French fries, since the starch cooks up a crisp shell while getting that fluffy light interior that makes for a perfect bite. The Russet is the best potato for French fries, since the starch cooks up a crisp shell while getting that fluffy light interior that makes for a perfect bite. This potato has a very pleasantly bland flavour, which carries other flavours beautifully.