Potato Squashers - cooking recipe

Ingredients

6 small yukon gold potatoes (about 2 lb/900 g) or 6 medium yukon gold potatoes (about 2 lb/900 g)
2 tablespoons extra virgin olive oil, divided
sea salt

Preparation

Preheat oven to 400 degrees Fahrenheit.
Scrub potatoes and pierce with knife.
Place potatoes on parchment lined baking sheet.
Bake for 1 hour or until tender when pierced.
Remove from oven; increase heat to 450 degrees Fahrenheit.
Using a metal spatula, flatten each potato into uneven rounds so flesh squishes out.
Drizzle with 1 tablespoon olive oil.
Sprinkle with salt.
Bake 12 minutes.
Flip potatoes and drizzle with remaining oil.
Sprinkle with salt.
Bake 12 minutes or until outer edges and skins are crispy and golden.