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“The inspiration for this baked potato came from the traditions of preparing fish with sea salt and cooking chicken in casserole pots. The idea is to seal the flavor with the sea salt and essentially steam and bake it at the same time. The coriander, bay leaves and black pepper make for an aromatic, flavorful presentation.” – Terrance Brennan
- 4- 12 ounce Idaho potatoes
- 2- 48 ounce boxes Kosher salt
- 1 cup cracked black pepper
- ¼ cup coriander seeds
- 8 bay leaves
- 6 large egg whites
- ½ cup bacon, cooked and diced
- ½ cup sour cream
- ½ cup butter, at room temperature
- ½ cup chopped scallions
- ½ cup aged Cheddar cheese, grated
- ¼ cup salt mixture, made by mixing ¼ cup Kosher salt with ½ tablespoon Cracked black pepper
- Preheat oven to 400°F.
- Wash potatoes and pat dry.
- Combine salt, pepper, coriander seeds and bay leaves in a bowl, mixing well. Reserve 1 cup of the salt mixture on the side.
- In a large ceramic casserole dish with tall sides, spread a 1-inch layer of the salt mixture evenly on the bottom of the dish. Place the potatoes on top of the salt mixture, leaving a 1-inch space between them. Cover the potatoes with the remaining salt mixture.
- In a large bowl, whisk the egg whites until they become frothy. Add the reserved cup of salt mixture until combined. Pour the egg-salt mixture over the salt covered potatoes, spreading evenly. Cover tightly with the casserole lid or aluminum foil.
- Bake for 2 hours.
- Carefully remove potatoes from the encrusted salt and serve hot with the condiment tray.