4 large russet potatoes, baked

Topping:

1 cup non-fat plain yogurt

1 tsp. ground ginger (optional)

1 tsp. ground cardamom (optional)

1 tsp. cumin

1 tsp. garlic powder

- dash cayenne pepper

1 tsp. onion powder

2 tsp. curry powder (if not using ginger and/or cardamom, add extra curry)

2 tsp. lemon juice

1/4 cup finely chopped cilantro

salt and pepper to taste

Combine all the ingredients in a bowl and stir until well blended.

scoop a spoon full of mixture onto baked potato.