Picture perfect baked potatoes! The Russet potato was given its name due to the texture of its skin. Inside the large Russet potato's fine, sandpaper-textured, ruddy-colored skin is a firm, low-sugar, moist and starchy flesh that becomes fluffy and light when cooked. Depth: 3 to 5 inches deep and 30 to 36 inches between rows. Spread: 12-15 inches Days To Maturity: 100-130 days