Heat the oven to 180°C fan / Gas Mark 6. Wash the potatoes, then pierce them with a fork, season them with salt and place them on a baking tray. Wrap the garlic in foil, drizzle a little olive oil over it and add it to the baking tray. Bake in the oven for 1–1½ hours or until cooked. Take out the garlic after 45 minutes.
Melt the butter in a frying pan, chop the mushrooms and cook them in the butter for 5–10 minutes until they have softened.
Roughly chop the parsley and finely chop the chives. Squeeze the garlic cloves out of the skin and add them to the mushrooms, stirring well. Add the cream cheese to the mushrooms and cook for a minute, then add the herbs and season with salt and pepper.
Make three slits across the top of the baked potato and press it up to reveal the potato, then pour the garlic mushrooms over it.
