Bomb Baker Potatoes - Guy Fieri - cooking recipe

Ingredients

1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoning salt
1 teaspoon fresh ground black pepper
2 cups sour cream
4 tablespoons prepared horseradish
salt & freshly ground black pepper

Preparation

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.
Combine sour cream and horseradish with salt and ground pepper and serve with potatoes.