Russet potatoes are the king of the baked potatoes here in the US. They make a great potato skin (what Charmion is calling the jacket). When I was a kid we used to cut the hot baked potato in half length-wise, make a mound of the white potato for the butter or sour cream or whatever else (bacon, chives) and then butter, salt and pepper the hot skin and eat them first. I haven't eaten it that way in years.