What type of potato is recommended for baking potatoes because of their high starch content?

Mealy potatoes, also known as starchy potatoes, are the preferred choice for baking due to their high starch content and low moisture levels. This unique composition allows them to develop a light, fluffy texture when cooked, which is highly desirable in a baked potato. The starch granules in mealy potatoes break down during the cooking process, resulting in a soft and airy interior. Examples of common mealy potato varieties include Russet and Idaho potatoes, which are particularly beloved for baking.

In contrast, waxy potatoes have a higher moisture content and a firmer texture, making them suitable for salads, soups, or dishes where the potato needs to maintain its shape. All-purpose potatoes are versatile and can serve a range of cooking methods but do not excel specifically in baking like mealy potatoes do. New potatoes are young potatoes with a high moisture content and thin skins; they are typically not used for baking as they retain a waxy texture that does not yield the fluffy interior desired in baked potatoes.