Preheat the oven to 450 degrees F.

Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.

If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.

Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.

Per Serving

Calories 180; Total Fat 3.5 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.5 g) ; Protein 6 g; Carb 33 g; Fiber 3 g; Cholesterol 0 mg; Sodium 50 mg

Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium

Good source of: Protein, Fiber, Calcium, Magnesium, Manganese