You say potato I say BAKED POTATO

It is round, it is gold, it is the German vegetable of choice (Or the vegetable that made Denise Austen what she is today). The Potato! Now, as a true hardcore German, I am required by instinct, law or just tradition, to worship this starchy filled edible diamond. There are thousands, and I mean thousands of recipe's that pay homage to the potato. I for one am a traditionalist and a purist. I like the potatoe without much jazzy stuff in or on it. Forget potato dauphinois, or latkas. I bring you the healthy, the wholesome, the one and only BAKED POTATO.
Boring you might say? Genius says I! It's easier to make than easy mac, and yes, although it might take longer than filling up a styrofoam cup filled with overprocessed fried noodles with boiling water, it is suprisingly low in calories and fat. Carbs? Well, you can't have it all. Pair a nice baked potatoe with some salad and greek yoghurt, and you have a perfect meal to really get rid of those winter blues and welcome the spring with all its new glory.

So this is how it goes:
For about 4 servings, you will need

8-10 Medium potatoes. (Use the ones that are slightly firm)
1 1/2-2 cups of Greek Yoghurt. (In Germany we have this dairy produkt called quark, which is basically a fat free version of sour cream and yoghurt mixed in one...Greek yoghurt should technically do the trick.)
2 tsp curry powder
3-4 dashes tabasco sauce
Salt
Pepper
chipotle
fresh chives
Herb de Provence

Wash the potatoes. Prick with a fork a couple of times and throw them into the oven at 350 degrees (180 celsius) for about 40-45 minutes.
Mix all the herbs and spices into the yhogurt, season to your liking (some like hot, some like it mild...you do what you gotta do) and let stand at room temperature, so the flavors can really develope. Once the potatoes are soft, cut them down the middle and add th yhogurt on top.

Eat this with lettuce, or a yummi lean peace of beef, or other veggies.
SPRINGTIME IS COMING PEOPLE!!!!