Simple baked potatoes take on an exciting new character with the addition of a few herbs and spices.
2 large baking potatoes
5 ml/ 1 tsp sunflower oil
1 small onion, finely chopped
2.5 cm/1 in piece fresh root ginger, grated
5 ml/1 tsp ground cumin
5 ml/l tsp ground coriander
2.5 ml/l/2 tsp ground turmeric garlic
Salt natural yogurt and sprigs of fresh coriander, to serve
Preheat the oven to 190oC/375oF/Gas 5. Prick the potatoes with a fork. Bake for 1 hour, or until soft.
Cut the potatoes in half and scoop out the flesh. Heat the oil in a non-stick frying pan and fry the onion for a few minutes to soften. Stir in the ginger, cumin, coriander and turmeric.
Stir over a low heat for about 2 minutes, then add the potato flesh and garlic salt, to taste.
Cook the potato mixture for a further 2 minutes, stirring occasionally. Spoon the mixture back into the potato shells and top each with a spoonful of natural yogurt and a sprig or two of fresh coriander. Serve hot.