Salt-Crusted Baked Potatoes

4 russet (baking) potatoes (about 7 ounces each)

1-2 tablespoons sea salt (or other finely ground natural salt)

3-4 tablespoons olive oil

Scrub potatoes with a clean vegetable brush under cold water; rinse and drip dry. Place oven rack in the middle position and begin heating the oven to 400 degrees. Line a cookie sheet with aluminum foil; set aside. Add salt to a small, flat plate; set aside. Pierce each potato 3 or 4 times with a thin sharp knife. Add oil to a medium-large stainless steel mixing bowl. Place dry potatoes in the bowl and swirl around until potatoes are coated with oil. One by one, lightly roll each potato in the sea salt, taking care not to over coat. (If you run out of salt; add more to the plate). Lay potatoes on prepared cookie sheet. Bake 1 hour. Potatoes are done when they pierce easily with a fork (use hot pads or oven mitts, since the potatoes will be very hot). Serve immediately.Serves four. @Recipe nutrition:Nutrition values per serving: 225 calories (19.1 percent from fat), 4.8 g fat (0.6 g saturated), 42 g carbohydrates, 4.4 g fiber, 4.9 g protein, 0 cholesterol, 484 mg sodium.LeanNotes: I use fat-free sour cream and fat-free margarine to dress my potato. Consider doing this with a sweet potato but check after 45 minutes since they bake faster than russets.