The image of a hot, steaming baked potato swimming with butter is brought to you by the starch giant of the potato world, the Russet potato. It has a high starch profile, which makes it idea for baking, and frying. Unlike the waxy potato, the Russet is also excellent for mashing. When opened, the granules of starch shine like diamonds. This grainy quality is what is sought after when choosing a baking potato. The skin has a brown, rough texture, and is free of any blemishes or cuts. Russets are packed in 50 lb. cartons and are sold according to count size, 60, 70, 80, 90, 110, and 120. They also come in 50 and 100 lb. bags with varying counts. Some commercial varieties are Burbank, Norgold, and Centennial. Idaho, Maine, Colorado and California are the four most prolific potato growing states. Most of our frozen, and processed potatoes come from Idaho. Potatoes are the most important food crop and agricultural source of income for Idaho. There are those that would argue however, that the Maine Russet is the most outstanding for flavor, and then those from the west also argue in favor of the Colorado Potatoes.

Hey, I am from California....I will eat them all at any time....fresh, hot and steaming from the oven....but don't ever make the mistake of wrapping them in aluminum foil...this ruins the baking process...you end up with a steamed potato....just rub the Russet with a little oil, sprinkle a little fresh cracked black pepper and some salt on them, prick them with a knife or fork and bake them at 400 degrees till they test tender with your finger, or test them with a knife...the knife should go in easily and come out clean....

They are graded U.S. No.1 Extra, No. 1 B, and No. 2

High in carbohydrates, potatoes are a good source of protein, potassium, calcium, niacin, iron, phosphorus, vitamin C, vitamin B-6, and dietary fiber. One medium-sized potato contains about 220 calories. Most minerals in the potato are located just below the skin. For optimum nutrition, cook potatoes in their skin, or lightly peel. Eating five daily servings of fruits and
vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
http://coloradopotato.org/

Here are some good spud sources:
http://www.coloradopotato.org/seed/varietie.htm
http://www.idahopotato.com/index.html

and some intriguing recipes:
http://www.virtualcities.com/ons/co/e/coe88011.htm