These baked potatoes look as terrific as they taste, as the salt crust yields an especially fluffy potato interior and wonderfully crusted exterior. Serve the potatoes with a generous drizzle of rich olive oil, pat of high-quality butter, or traditional dollop of sour cream.
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.