Curry-infused yogurt is a tangy topping for baked potatoes. Serve with Tandoori Chicken and a mixed green salad.
Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.
Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
Mix yogurt, curry powder to taste and salt in a small bowl. Top each potato with a dollop of the mixture and sprinkle with chives. Serve immediately.