"Sqwertz" > wrote in message
...
> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>
>> Anyone think loading the outside of a potato with salt changes
>> anything?
>
> It changes the texture and flavor of the skin, for sure. I bake
> mine in butter and salted foil for 2/3rds of the cook, then unwrap
> for the remainder.
>
> There are several recipes/methods for cooking them entirely in rock
> salt (this may even be how Red Loobster does them)
>
> -sw


I don't know how Red Lobster does them these days. When I worked there they
lightly brushed the tops with oil and sprinkled them with coursely flaked
salt. They baked multiple trays of about 50 potatoes at a time in a very
large oven.

Jill