In a saucepan, cover the potatoes with salted water. Bring to a boil and cook over medium heat until they are tender. Run under cold water. Drain and let cool completely.
Cut the potatoes up 3/4 of the height to form a cap. With a melon baller, remove a little ball of flesh from each potato. If necessary, cut a thin slice at the base to keep the potatoes stable. In a bowl, combine the yogurt, watercress and lime juice. Season with salt and pepper.
Stuff 3/4 of each potato with the yogurt mixture. Garnish with smoked salmon. Top with the cap. If desired, garnish with chives.
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