Scrub potatoes and prick with a fork.
Bake in a 425° oven for 40 to 60 minutes or until tender. (Or, micro-cook potatoes on 100% power (HIGH) for 6 to 8 minutes.)
Cut a lengthwise slice from the top of each potato, then discard skin from slice.
Place potato portions from the slices in a small bowl.
Scoop out insides of potatoes, leaving a 1/4-inch shell; reserve shells.
Add chicken broth and stir till well combined.
Stir in Parmesan, chives, garlic, and pepper.
Pile potato mixture into reserved shells, then place in a shallow baking dish.
Return to the 425° oven and bake about 10 minutes or till heated through.
Dollop with yogurt.