Pierce the potatoes, wrap in foil, put on the barbecue and cook until soft (about 1½ hours). Remove from the barbecue and, when cool enough to handle, remove the foil. Cut a deep cross on top of the potatoes and squeeze at the base to open each potato. Add a spoonful of topping.
Mix together the yogurt, chopped mint and spring onions. Heat the cumin seeds in a pan for 2 minutes, then crush and add to the mix.
Or for a slightly richer topping try Pesto mayo
3tbsp light mayonnaise
1 clove garlic, crushed and chopped
50g (2oz) pine nuts, lightly toasted
bunch basil, chopped
Mix together the mayonnaise, garlic, pine nuts and basil.