Everyone loves a baked potato, right? The perfect lazy side if you have an hour to spare. You can add anything on them and they’re perfect as a meal unto themselves. I read on Tasting Table that lots of chefs will bake off a few potatoes at the end of the night rather than pull together a full meal. The way they add flavor to it is to bake it encrusted in salt. Hmm… 

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I’d heard of shrimp or fish cooked in salt or a salt crust but apparently salt-crusted potatoes were also a thing. Some people just bake the potatoes on top of a layer of salt and other people crust it on. I was intrigued, particularly since TT said it made the potato skin super crispy and flavorful. I was kinda doubtful on the crispy part- but extra flavor is always a good thing!

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The presentation is certainly fancier than a regular ol’ baked potato- the salt crust reminds me coming back from the beach after the water dries on my skin. The salt definitely makes the skin very salty so I’d recommend knocking some of the salt off the potato before digging in. Still, it is a very yummy potato and a cool way to kick up a baked potato.

Salt-Baked Potatoes

Russet potatoes
Crisco (or butter or egg white)
Kosher salt
Baked potato fixins – butter, salt, pepper, chili, bacon, green onions, sour cream, etc. You do what your heart tells you to do.

Preheat oven to 400 degrees.

Using a fork, poke a bunch of holes all over the potatoes to let steam escape. Rub a layer of Crisco all over the potatoes. Finally, gently press a layer of kosher salt on the potatoes. It helps to roll it in a pile of salt first, then press handfuls on the spots that still need them. Placed prepared potatoes on a baking sheet.

Bake for 50-60 minutes. Let them cool for a few minutes before you serve with the fixins’ of your choice!

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