1Preheat the oven to 200°C (400°F) Fan. Scrub potatoes, make a deep cross-cut on top and place on a baking tray lined with baking paper.

2Bake for 45–50 minutes until soft.

3In the meantime, cook the mushrooms. Clean the mushrooms by wiping them with a damp cloth or brushing off any dirt. Slice them evenly. Place a dry frying pan over medium heat. Allow it to warm up for 30 seconds. Add the sliced mushrooms in a single layer. Cook undisturbed for 3-4 minutes. They will begin to release their natural moisture.

4Drizzle with soy sauce (use half the soy sauce if you have half the amount of mushrooms) and sprinkle the garlic powder, onion powder and thyme, if using. Stir well to coat the mushrooms.

5Cook for another 2-3 minutes, stirring occasionally, until the mushrooms are golden brown and slightly caramelized. Optional: pour the water in to deglaze. Mix and stir fry for another minute or so until all the moisture has evaporated and the mushrooms are no longer stuck to the pan.

6Make the yogurt mayo. Add yogurt, vinegar, garlic and onion powder, if using, and salt to a small mixing bowl.

7Mix to combine and set aside.

8Transfer baked potatoes to plates and gently press the sides to open them up.

9Add yogurt mayo.

10Top with mushrooms.

11Garnish with spring onions and sprinkle with ground black pepper for taste.