Salt-Baked Potato 4 12 ounce PEI potatoes 2 48 ounce boxes Kosher salt 1 cup cracked black pepper 1/4 cup coriander seeds 8 bay leaves   Condiment Tray: 1/2 cup bacon, cooked and diced 1/2 cup sour cream 1/2 cup butter, at room temperature 1/2 cup chopped scallions 1/2 cup aged Cheddar cheese, grated 1/4 cup salt mixture, made by mixing 1/4 cup Kosher salt with  1/2  tablespoon  cracked black pepper

Preheat oven to 400°F.

Wash potatoes and pat dry.

Combine salt, pepper, coriander seeds and bay leaves in a bowl, mixing well. Reserve 1 cup of the salt mixture on the side.

In a large ceramic casserole dish with tall sides, spread a 1-inch layer of the salt mixture evenly on the bottom of the dish. Place the potatoes on top of the salt mixture, leaving a 1-inch space between them. Cover the potatoes with the remaining salt mixture.

In a large bowl, whisk the egg whites until they become frothy. Add the reserved cup of salt mixture until combined. Pour the egg-salt mixture over the salt covered potatoes, spreading evenly. Cover tightly with the casserole lid or aluminum foil.

Bake for 2 hours.

Carefully remove potatoes from the encrusted salt and serve hot with the condiment tray.