Scrub the potatoes, dry them and rub lightly with vegetable oil.
Place potatoes on a baking sheet or directly on the oven rack.
Bake for about 60 minutes, or until easily pierced with a knife or skewer.
Allow to cool slightly, then slice in half. Allow to cool further until safe to handle.
Holding the potato with a towel, pot holder, or other tool to protect your hand, use a spoon to scoop out the inside of the potato, transferring it to a bowl. Leave about 1/4 inch of potato on the skin to help with structural stability.
In a medium bowl, mash the extracted potato, then mix in the chermoula and yogurt. Check for salt.
Spoon the chermoula-yogurt-potato filling back into the shells, place them on a baking sheet, and return to the oven for 10 minutes.