Preheat the oven to 400F and line a baking sheet with aluminum foil.  Clean the potatoes well under water to remove any dirt or debris.

Using a fork, perforate the outside the outside of the potatoes on all sides.

Put the prepared potatoes on the baking sheet and bake for 20-30 minutes or until the skin has wrinkled a bit and a fork can slide into the potato easily.

On a cutting board remove the stem and seeds from the bell pepper and cut it into thin slices. Peel the shallot and cut it into thin slice. Peel the garlic cloves and mince them.

Whisk the yogurt, balsamic vinegar, olives, olive oil, and chives together in a medium sized bowl. Cover and set aside.

Check the potatoes for doneness and remove them from the oven. Let them cool just enough to touch.

Take another clean kitchen towel and put it on top of the potatoes and push down on each one to “punch” them.

Transfer the punched potatoes to a bowl. Add the olive oil, shallot, and garlic to the bowl and toss to coat the potatoes. Return them to the baking sheet.

Put the potatoes back into the oven and allow them to cook for 15-20 more minutes, or until the skin has crisped and browned a bit.

Remove the potatoes from the oven and transfer them to a large bowl.

Add the bell pepper and olive yogurt dressing to the bowl and stir well to combine.

Serve warm or chill in the refrigerator until ready to use.