Baked potato

I like a baked potato that has a fairly thick & crisp skin when ready. What kind would be best, Russet, Yukon or what???

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Jan 03, 2010
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by: Anonymous

For a thick and crispy skin, I would use russet potatoes (rinse with water, dry, poke once or twice with a fork, and bake directly on the oven rack at 400 for at least an hour). If baking them in tin foil, rub salt into the skin first or else it'll be too moist.
Nov 15, 2009
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by: Anonymous

Yukon is the best.

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