Baked potatoes are the perfect midweek dinner when you cannot be bothered cooking , but you can improve this tasty dish by changing one essential ingredient. If your baked potato has ever come out of the oven with soggy skin, then it is likely because you are using the wrong type of potato. Ali Martin, a cook and founder of Gimme Some Oven , has shared that if you want a baked potato that is “perfectly crispy and flavourful” then you need to make sure you are buying russet potatoes at the supermarket .
She said: “Technically, you can make baked potatoes with any type of potatoes. But to make the best baked potatoes, I 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.” It may seem strange to care so much about the potato type, but when cooking a baked potato, you need one with a high starch content, like Russet potatoes, rather than a waxy potato. Waxy potatoes have higher moisture levels than starchy potatoes, which means they also contain more sugar.
This means they will not break down as easily, so you will not get a fluffy inside. You will also have thinner skins that will not crisp up. If you cook with a waxy potato, you will not get a good texture, and it is more likely to come out of the oven with rubbery skin that is extremely unappetising.
Starchy Russet potatoes will be crispy and.