While Russet potatoes are the type of potato used in this recipe to most closely resemble the fluffy texture of a fully loaded baked potato, that variety is typically not my first choice. Yellow potatoes, such as Yukon Gold are a great choice, as are red potatoes, which have a thin skin and great texture. You can pretty much use any variety of potato to make salad with. Waxy potatoes will hold their shape better, but have a less fluffy texture.