Monday night I had to have a baked potato but was too lazy to go to the store for those big russet bakers. So I dug through a bag of Yukon golds, got the two biggest ones and baked them. They were terrific, creamy and light, the skin is so thin it was delicious also.
You guys try it sometime.
This is actually great to know - thanks!
What is your method? I like to coat mine in olive oil then rub w coarse salt before baking
I’d add that the golds and other similarly dense potatoes (Colorado Rose are a fav) need a bit extra baking time and tend to do better on lower heat, again due to their density. But freshness is a big factor here as water content will drop under most storage conditions, shortening cook times.