Spicy Baked Potatoes

My husband is very nice about letting me experiment in the kitchen. He likes how I like to try cooking new things. He never requests or asks me to make things. I told him that I wish he would like something so much that he would beg me to make it. Well, today he found something that he loves that much.  I whipped these up quite quickly for lunch. They were quite tasty. My husband loved them. He told me that I can make them when ever I want.  Probably because they kind of taste like curry. But my husband has strange taste. He likes things that not many other people like. So, if you make these, you will probably like them because they are pretty good, but you probably wont LOVE them like my husband. They were very fast and easy to make.
Ingredients:

• 2 large baking potatoes
• 1 tsp. olive oil
• 1 small onion, finely chopped
• 1-inch piece fresh ginger root, grated or minced (or 1/8 tsp. ground ginger)
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. ground turmeric
• garlic salt
• plain yogurt

Directions:

1. Wash potatoes and prick with a fork. Microwave for about 7 minutes (or 4 1/2 minutes for one potato) or until tender. You  can also bake them for 1 hour at 350 F.
2. Cut the potatoes in half and scoop out the flesh. Set aside. Heat oil in a nonstick frying pan and fry the onion for a few minutes to soften. Stir in the ginger root, cumin, coriander, and turmeric.
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 each with a spoonful of plain yogurt. Serve hot.

Recipe adapted from Vegetarian.