Scrub the potatoes and stab them several times with a fork. That's for steam to escape, otherwise you risk a potato explosion in your oven.

Rub the potatoes with a little oil and salt and bake for about an hour at 180 c. Don't forget to put a head of garlic drizzled with a little oil.

Meanwhile saute onions until they are as dark as you like (anything from golden yellow to deep caramel brown- depends on how patient you are). Add minced garlic and mushrooms and season with salt, pepper and anything else you like. I added a little oregano and soy sauce.

When the potatoes are done wait a second and carefully slice one open (don't cut in half). Just look at that lovely steam coming out!

Remember the garlic head you roasted along with the potatoes? Squeeze out a couple of golden cloves and use a butter knife to rub them into a creamy paste inside the potato.

Now spoon a generous amount of onion and mushroom mixture into the baked potato.