Whenever we are grilling out, I hate to take space for baked potatoes. Yes, they taste great cooked on the grill, but there is an easier way to do them. Just dip them in egg whites, sprinkle with coarse salt and pop them in the oven. The egg white holds the salt crystals in place and seasons the potato. You might think that is too much salt, but it isn't. Don't eat the skin if you have a problem with salt, but I do because I don't. They look pretty on the plate as well.

SPECIAL BAKED POTATOES
4 large Idaho bakers, 2 1/2 inches thick
2 egg whites
1/2 cup Kosher salt

Scrub potatoes until clean. With kitchen fork poke a few holes in potatoes to prevent them from splitting when baked. Place egg whites in medium bowl. Coat potato in egg white, then sprinkle with salt until lightly coated. Bake at 350 F. for 1 hour and 30 minutes or until soft. Make a cut the length of the potato and squeeze until gash pops open. Garnish with chopped parsley or paprika. Serve with a chunk of butter or sour cream and chives, shredded cheese, crisp bacon bits or freshly ground pepper. There are a variety of possible toppings.