A baking potato - most often a russet or Idaho potato - is a high-starch, low-moisture potato variety chosen for its ability to turn light and fluffy inside with a crisp skin when baked. The potato species itself originates in the South American Andes, but the russet type sold as a 'baking potato' is a later cultivar bred for this specific texture, not an ancestral Andean variety.
Their starchiness and mild, earthy flavor suit baking, roasting, and frying, as well as soups, stews, and casseroles where they hold their shape. Common toppings include butter, sour cream, cheese, bacon, and chives.