Ingredients

• Take 4 large evenly shaped potatoes about 300g each.
• Clean them if necessary and pat the skin dry with paper towel.
• Pierce the potatoes a few times wiht a small sharp knife and place directly on the shelf of a preheated hot (210^oC or 415^oF) oven and bake for at least 1 hour (or 1.5 hr for really crispy skins).
• When the potatoes are cooked, cut a cross in the top of each one, pull apart, and spoon heated curry over the top.

Method

1. Spray a nonstick frying pan with oil and heat.
2. Cook 1 finely chopped small onin over medium heat for 2 minutes or until just soft.
3. Add 200g lean beef mince and cook for 5 minutes or until browned, breaking up lumps with a wooden spoon.
4. Stir in 2 teaspoons curry powder, 1 finely choopped tomato, 1 grated zucchini and 1 tablespoon tomato paste.
5. Cook, stirring, for another 3 minutes.
6. Spoon the meat over the potatoes and top with a dollop of low-fat natural yoghurt.