Baked potatoes with radicchio and taleggio

To prepare the baked potatoes with radicchio and taleggio, first wash and wrap each potato individually in aluminum foil 1, then place them on a baking sheet 2 and bake in a preheated static oven at 392°F for about 90 minutes; the cooking time varies depending on the size of the potatoes. After this time, open the aluminum foil 3 and check the cooking by pricking the potatoes with a toothpick. Once cooked, transfer the potatoes to a cutting board and set aside the aluminum foil.

Cut the potatoes in half, without peeling them 4, then gently scoop out the insides with a teaspoon, being careful not to break them. Roughly chop the potato pulp 5. Clean and finely chop the radicchio 6.

Heat a drizzle of oil in a skillet, then add the radicchio 7 and let it wilt over medium-low heat for a few minutes, seasoning with salt and pepper. Add the potato pulp 9 and sauté everything for another couple of minutes.

At this point, place the potato shells back on the baking sheet, setting them on top of the reserved aluminum foil 10, then fill them with the radicchio filling 11 and top with pieces of taleggio 12.

Add a grind of pepper 13 and bake in grill mode at 464°F (or at maximum power) for about 5 minutes. When the cheese has melted 14, remove from the oven and serve your baked potatoes with radicchio and taleggio immediately 15!