Ingredients

• 2 pounds Yellow Potatoes, roughly the same size and not too large.
• 1 T. Cold Pressed Olive oil
• Himalayan sea salt and fresh ground pepper to taste.
• Chopped parsley for garnish.

Instructions

1. Preheat oven to 425 degrees
2. Slice potatoes in half lengthwise and place in a zip lock bag with olive oil and a generous amount of salt and pepper. Shake lightly until mixed.
3. Line a cookie sheet with parchment paper and arrange potatoes, cut side down.
4. Bake for 30 minutes or until completely soft when pierced with a fork.
5. Baking time will vary, depending on the size of your spuds and your baking altitude.
6. Garnish with coarsely ground sea salt &pepper, then freshly diced Italian parsley.
7. Pass Creamy Yogurt Sauce on the side.
8. Note: Both recipes are easy to double or triple. My favorite potatoes are buttery Yukon Gold.

https://www.tellurideglow.com/golden-potato-domes/