Preheat oven to 425 degrees F. Beat an egg white in a shallow bowl. Put sea salt or kosher salt in another shallow bowl or plate. Wash and dry 4 russet/baking potatoes. Prick all over with a fork. Roll in beaten egg white and then in salt until well-coated. Bake on the rack in the middle of the oven for 1 hour. Serve with butter and/or sour cream, and freshly ground black pepper to taste…. or any other topping you’d like.
This same method can be used with any type of seasoning salts or specialty salt preparatons – my fave is actually use Montreal Steak Seasoning.