What type of potato comes out the best after baked?

The "best" baked potato is subjective and depends on what you're looking for. Here are some popular choices and their characteristics:

For fluffy and light insides:

* Russet (Idaho) Potatoes: These are the classic choice for baking, known for their high starch content, which creates a fluffy, airy texture.

* Yukon Gold Potatoes: These have a slightly lower starch content than Russets, resulting in a fluffy interior with a creamy texture. They also offer a buttery flavor.

For creamy and dense insides:

* Red Bliss Potatoes: These are known for their waxy texture, which results in a creamy, dense interior. They hold their shape well after baking.

* Fingerling Potatoes: These have a waxy texture and hold their shape well. They offer a slightly nutty flavor and are excellent for roasting as well.

For a unique and interesting flavor:

* Purple Potatoes: These have a vibrant purple skin and flesh, which adds a visual appeal and a slightly sweet, earthy flavor.

* Yellow Finn Potatoes: These have a unique, buttery flavor and a creamy texture when baked.

Tips for baking the best potato:

* Choose potatoes that are firm and free of blemishes.

* Scrub the potatoes thoroughly with a brush.

* Prick the potatoes with a fork to prevent them from exploding in the oven.

* Bake at 400°F (200°C) for 45-60 minutes, or until tender.

* Let the potatoes cool slightly before cutting and serving.

Ultimately, the best type of potato for baking is the one that you enjoy the most. Experiment with different varieties to find your favorite!