[chili]

as above looking to grow so baked potatoes size spuds, what am i better off getting

[Aunt Sally]

Cara bulk up very well.  Quite late maturing.

[DD.]

Ambo!

(Cara/Desiree cross)

[RichardA]

Charlotte but they produce a soft skin rather than a tough one but the flesh is gorgeous.
I take charlottes early as salad potatoes but leave soem to big up as very special jacket potatoes as we call them round here.
R

[shokkyy]

I've never grown them, but from a buying and eating point of view I'd vote for Marfona. Biggest spuds I've ever seen and beautiful creamy taste. Excellent for baked, roast and mashed.

[Hobnails]

Charlotte but they produce a soft skin rather than a tough one but the flesh is gorgeous.
I take charlottes early as salad potatoes but leave soem to big up as very special jacket potatoes as we call them round here.
R

I agree with you Richard - Charlotte for taste ina  baked potato!

Had good results with Orla also last year- by letting those we didn't use for earlies  grow on to a maincrop.

[Casey76]

Big 'uns 

[Jonajo]

I like King Edwards and Vivaldi for baking but have baked many varieties (even new potatoes as appetisers)

And I let the normal sized ones bake at a lower temperature for a LONG time  (up to 2 hrs, sometimes more). That really develops the flavour magnificently in the flesh and, importantly, in the skin - none of that ridiculous microwave zapping that, while convenient, does nothing for the flavour

[Rhiannon]

from a taste point of view i use Maris Piper, King Edwards are good too   

[8doubles]

As above but i would put King Edwards first.

[harry]

I'm growing king edwards for jacket spuds but most spuds can be baked

[Aidy]

As two have mentioned Cara, try Picasso which is a variant of Cara and on my sand better.

[juebill]

Kestrel without a doubt

[Kristen]

My King Eddies have not really got big enough to bake - is that me or are you guys happy baking smaller spuds?

Perhaps I should do a block at the end of the row with fewer/few eyes, to try to get bigger spuds?

[rowlandwells]

many varieties to choose from each with our own preferences one of the best spuds for baking and chips is in my mind a variety called Record it was always grown on the farm i worked  for many years mainly used for making crisps  although we did sell some for ware spuds to other outlets
it was a yellow flesh potato possibly slightly harder skin than others but ideal for baking
you don't see this variety in many seed catalogues i think the last lot i grew was from Tuckers i haven't grown Record lately not because of the variety but i buy my seed mainly from one supplier who doesn't stock Record seed

its well worth growing for baking why not give it a try