On Wed, 18 Mar 2015 22:02:31 -0700, isw > wrote:

>In article >,
> KenK > wrote:
>
>> A totally uninteresting esperiment in my oven, probably tomorrow. The
>> grocery had no Russet or Idaho potatoes so I got a couple of red potatoes
>> large enough for baking instead. Will try one tomorrow. Oddly, I've never
>> tried baking a red potato. I suspect it will taste, to my uneducated
>> palate, just like an Idaho.
>
>Might taste about the same, but will probably be "creamy" and not at all
>"fluffy" the way a properly baked russet can turn out.
>
>Isaac

Traditionally baked, blind folded no one can tell the difference... I
bake red skinned spuds often... the large ones bake the same as
russets, small ones bake like new potatoes.