On 2018-03-04 12:13 PM, l not -l wrote:

> I posted the link simply to describe the method, regardless of
> potato variety. Upstream I indicated that I used the process for
> red skin and Yukon Gold potatoes. It works for all potatoes;
> I've also used it for baked sweets, Beauregards and Garnets.

I often use red skinned and Yukon Gold potatoes for baking. We don't
buy a lot of potatoes because we don't eat a lot of potatoes. We make do
with what we have. Idahos may make a fluffier baked potato, but I am not
sure that is even a good thing. I just use the largest of whatever we
have.