Russet potatoes make the best potatoes for crispy potato skins. They are a good medium-sized potato with generous stuffing and a tough outer skin. Other potatoes such as the Yukon gold or red potatoes will work in a pinch for this recipe, but their skins are not as tough and will easily rip when prepared for potato skins. If you do plan to use a potato other than a Russet potato, make sure to leave ample room when scooping, since other potatoes have skin that will easily rip.