Salt-baked potatoes

There used to be a restaurant within walking distance that I loved.  It was a good steakhouse, but what I really craved were the salt-baked potatoes.  I've searched for years for a method to produce those potatoes...slightly crusty on the outside, salty but not over-salted, fluffy and creamy on the inside...I finally hit upon it tonight.

For 2 medium-to-large Idaho potatoes, scrub them and then bury them in rock salt in a large metal loaf pan.  It takes about 2 cups of rock salt.  Bake them at 350 for at least 90 minutes.  Remove the potatoes and brush off all the rock salt.  You can re-use the salt, so keep it for the next time.

Simple perfection.  I may never eat potatoes another way again.  We roasted them at the same time we were roasting some beef, and frankly we much preferred the potatoes to the beef.