The Bomb Bakers - Brined Baked Potatoes

Baked Goods, Sides

Prep Time: 5 min Cook Time: 45 min Difficulty: Easy Servings: Yield: 6 servings Source:

Ingredients

Brine:

1 cup kosher salt

6 medium russet potatoes, washed


Seasoning:

1/4 cups kosher salt

2 tablespoons garlic salt

2 tablespoons seasoned salt

1 teaspoon freshly ground black pepper


Horseradish Sour Cream:

2 cups sour cream

4 tablespoons prepared horseradish

Salt and freshly ground black pepper

Directions

In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.

Preheat the oven to 400 degrees F.

Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.

Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.

Let potatoes rest 5 minutes before cutting.

Horseradish Sour Cream:

Combine all ingredients. Serve with potatoes.