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Hugh's potatoes, mushrooms and curry
Hugh's potatoes, mushrooms and curry
added by Hugh's Three Good Things

Hugh's potatoes, mushrooms and curry, taken from his Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 20 mins
Cook Time
  • 1 hr 15 mins
  • 4
  • 4 baking potatoes, 250–300g each
  • 2 tablespoons sunflower, rapeseed or olive oil
  • 400g mushrooms, thickly sliced
  • 1 fat garlic clove, chopped
  • 2 tablespoons curry paste
  • A large knob of butter (30–50g)
  • Sea salt and freshly ground black pepper
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Scooping out the fluffy middle of a just-baked potato and mashing it up with a little butter and a couple of tasty extras before popping it back in the oven is a great way to make a jacket spud extra appealing. This spicy, mushroomy filling is delicious; I’ve given a couple of alternatives too.

Preheat the oven to 200C/Gas 6. Scrub the potatoes and prick the skin of each a few times with a fork. Bake the potatoes, either on a baking tray or directly on the shelf of the oven, for about 1 hour, or until they feel completely tender when pierced with a knife.

Meanwhile, heat half the oil in a large frying pan over a medium heat. Add half the mushrooms and fry fairly briskly for about 5 minutes until tender and starting to colour, keeping the heat fairly high to drive off the moisture the mushrooms release.

Transfer to a dish. Repeat with the remaining oil and mushrooms, then return the first lot back to the pan, adding the garlic and curry paste. Stir over the heat for about a minute, then remove.

Halve the baked potatoes lengthways, holding them in a tea towel so you don’t scald your fingers. Scoop out most of the baked flesh into a bowl, leaving each potato skin with a 5mm thick shell of flesh. Return the potato shells to the oven to keep hot while you make the filling (for no longer than 10 minutes).

Mash the scooped-out potato with the butter and some salt and pepper, then lightly stir in the curried mushrooms. Spoon the mixture back into the potato shells and heat through in the oven for 10–15 minutes. Leave to stand for about 5 minutes to cool slightly, then grind over some salt and pepper before serving. A dollop of mango chutney on the side goes well here.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.


  • Challenge Hugh and win a £2,000 River Cottage bundle
  • Want more? Go to Hugh's Scrapbook at Channel 4
4 replies
Replied on

I found a good curry paste recently, called Mae Ploy Green Curry Paste (just from the supermarket). Like Hugh said just find a paste that you like, so it might take a bit or trial and error.

I made this last night and it was really tasty. Served it with mixed baked beans and baby spinach. Will definitely be doing it again.

Replied on

Saw this cooked on prog, but as above says "how do you make the curry paste?" When I was a young thing I ground all the spices and mixed my own...since then it's been all downhill with shop bought brands which are usually much too salty...but hey I got lazy. Seeing this cooked has inspired me to do create my own again - but it would be nice to know what Hugh puts in his? Any chance of sharing?

Replied on

Hi. Sounds good. But what curry paste does Hugh use?

Replied on

Would the potato skins be crispier if you rub with olive oil and salt after pricking with a fork?

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