Spicy Baked Potatoes
Simple baked potatoes take on an exciting new character with the addition of a few herbs and spices.
2 large baking potatoes
1 teaspoon sunflower oil
1 small onion, finely chopped
1-inch piece fresh ginger root, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground tumeric
plain yogurt and sprigs of cilantro to serve
1. Preheat the oven to 375°F. Prick the potatoes with a fork. Bake for 1 hour or until soft.
2. Cut the potatoes in half, scoop out the flesh and set aside. Heat the oil in a nonstick frying pan and fry the onion for a few minutes to soften. Stir in the ginger, cumin, coriander and tumeric.
3. Stir over low heat for about 2 minutes, then add the potato flesh and garlic salt to taste.
4. Cook the potato mixture for another 2 minutes, stirring occasionally. Spoon the mixture back into the potato shells and top with a spoonful of plain yogurt and a sprig or two of cilantro. Serve hot.