- Preheat the oven to 425°F (220°C). Cut a thin slice from the bottom of each potato half so it stands upright. Toss potatoes with oil, garlic and half the salt. Arrange on a parchment-lined baking sheet.
- Bake for 30 minutes or until browned and tender; cool slightly. Using a small melon baller or 1/4 tsp (1 mL) measuring spoon, scoop out the potato flesh, leaving about 1/4-inch (5 mm) border.
- Mash the potato flesh with 3 tbsp (45 mL) yogurt, the remaining salt, cheese and bacon. Spoon the filling into potato shells until slightly mounded.
- Bake for 12 to 15 minutes more or until filling is heated through and cheese has melted. Dollop the remaining yogurt over the potatoes and sprinkle with chives. Serve warm or at room temperature
Elevate these bites by garnishing the potatoes with caramelized onions and crumbled blue cheese.