SteveB wrote:
> I love those at Red Lobster. How do you get the big salt granules to
> stick to the outside of the potato?
>
> Steve

Rub them with butter (or oil). Sprinkle the salt on. Bake at a nice high
heat.

Jill <--worked at Red Lobster, or as we called it, "Dead Lobster", in the
1970's