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Salt Crusted Baked Potatoes

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These salt crusted baked potatoes are simply just that, salt crusted potatoes. The salt sticks to the olive oil clinging to the skin giving it flavor and delicious texture.
Course Side Dishes
Cuisine American
Keyword potato, side dish, vegetable
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 288
Author Laurie McNamara

Ingredients

  • 4 russet potatoes scrubbed clean and patted dry
  • 1/4 cup olive oil
  • 1/4 cup kosher salt must use kosher salt

Instructions

  • Preheat your oven to 350°.
  • Scrub the potatoes and dry them really good.
  • Add olive oil and kosher salt into two different baking dishes.
  • Brush the olive oil on the potato with a basting brush and let any excess oil drip back into the dish. Now roll the potato into the salt, covering the entire potato. Any leftover salt can be saved for a later purpose.
  • Place on a rimmed baking sheet and bake for 45-60 minutes until a knife pierces easily, meeting little to no resistance.
  • Cut the potato {not all the way through} lengthwise and then top with butter, sour cream, chopped chive if that's your thing or try bacon, ranch and cheddar OH MY!
  • For a less salty potato, brush with olive oil and dip only half of it in the kosher salt.

Nutrition

Serving: 1potato | Calories: 288kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 7084mg | Potassium: 890mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg