But ohmagawd it's soooo good! This whole thing started with a big bunch of green onions about to go bad. So when you have extra green onions, what do you do? Make baked potatoes - duh!
So I googled "perfect baked potato" and epicurious to the rescue!
The cooking times on that recipe were way wrong, but the idea was way right.
Salt-Crusted Baked Potatoes
4 russet potatoes
1 egg white or 3 tbsp egg white substitute
3 tbsp kosher salt
Preheat oven to 425 F
Scrub potatoes clean and pat dry. Pierce each potato with fork tines about four times.
In a bowl, toss potatoes with egg whites. You want them well coated.
Place potatoes in a foil lined baking dish and sprinkle with salt. Pick up each potato and rub the salt around. Note: not fun if you have paper cuts!
Bake for 90 minutes.
The salt and egg whites will form this magical sodium crust on the outside of the potato. You can crack off extra salt crust when you serve, but trust me, you'll want some of that crispy saltiness.
Top with anything. I suggest that pile of green onions in your fridge.