Best Potatoes for Baked Potatoes

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But what if you want a baked potato that’s buttery without butter? Enter the Yukon Gold. This beauty has a naturally buttery, almost creamy flavor that makes you think it’s been secretly injected with dairy. It’s the goldilocks of potatoes—not too fluffy, not too waxy, just right.

Yukon Golds have a medium starch level, which means they hold their shape better than Russets but still get tender. Their thin, golden skin is a dream to eat—no need to peel, just wash and bake. Plus, they have a shocking amount of vitamin C; one potato gives you almost half your daily needs. You’re basically eating a citrus fruit disguised as a carb.

Here’s the joke: people often argue that Yukon Golds are “too dense” for a true baked potato. To them I say: you’ve never had one topped with sour cream and chives. It’s a revelation. They’re also the best choice if you’re planning to stuff your potato with cheese, bacon, or chili, because they won’t collapse into a sad puddle.

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