Instructions: Slice potatoes lengthwise into thin spears (8 to 10 per potato). Place in medium bowl and toss with oil to coat well. Arrange in single layer on 2 large nonstick baking sheets.

Bake at 400 degrees for 15 minutes. Turn them over and bake 10 minutes longer or until golden brown and slightly crisp.

In small bowl, combine yogurt, mayonnaise, sour cream and chives. Let stand 10 minutes before serving over baked potatoes. Dust with paprika.

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