Pierce the potatoes a few times with a small sharp knife and place directly on the shelf of a preheated hot (210°C or 415°F) oven and bake for at least 1 hour.
Leave in the oven for 1½ hours for really crispy skins.
Spray a non-stick frying pan with oil and heat.
Cook onion over medium heat for 2 minutes or until just soft.
Add 200g lean beef mince and cook for 5 minutes or until browned, breaking up lumps with a wooden spoon.
Stir in 2 teaspoons curry powder, finely chopped tomato, 1 grated zucchini and 1 tablespoon tomato paste.
Cook, stirring, for another 3 minutes.
Spoon the meat over the potatoes and top with a dollop of low fat natural yogurt.
