Salt Baked Potatoes

baking potatoes
bacon fat or cooking oil
large bag of kosher salt


Scrub potatoes well, then dry thoroughly with paper towels, prick with fork and rub with bacon fat or cooking oil. Put about an inch depth of salt into your cooker, lay potatoes on salt and pour remainder of bag of salt over top so the potatoes are evenly covered. Cover crockpot and cook on high for about 2 hours, until potatoes are tender when tested with a fork; you can stick a fork through the salt to test doneness. Turn off crockpot and potatoes will keep warm until you are ready to serve. Break through the salt crust and lift out the potatoes, brushing gently to remove any salt. They are dry, tender and fluffy and do not taste salty. You can reuse the salt up to 10 times, so after you're done cooking, store the salt in an airtight container for next time.