We all know russet potatoes are the perfect option for a loaded baked potato, but you can have a little liberty with this recipe. Yellow/ Yukon gold potatoes will give a similar taste and texture. Waxy potatoes such as fingerling, baby potatoes, and creamers will hold their shape nicely, but will not give off as much starch and will result in a thinner broth. If that sounds up your alley, go for waxy!