I've been on a long and potato filled journey searching for the perfect baked potato for some time now. I might have found it recently... or at least nearly. The same method that's been used for ages to bake fish has a similarly mystical effect on the common russet. The salt super heats all around the spud, holding moisture in while keeping the skin from burning or hardening. It allows you to cook at high temperatures for a long period of time without fear of losing a drop of moisture. Awesome! The insides of these potatoes are like butter, and the outside crisp and perfect!