On 2013-12-16, Dave Smith > wrote:

> Just about any potato can be baked. Some are better for baking than
> others. Russet potatoes are one of the most popular for baking.

Any and all potatoes can be baked, boiled, deep-fried, etc. The
difference, as I see it, is their texture when cooked. Some are
"mealy", like Idahoes, Russets, etc, and some are "waxy", like reds,
whites, Yukons, etc. Not exactly rocket science.

nb