Baked Potatoes with Radicchio and Taleggio

Method

1. Wrap the potatoes in aluminum foil and bake in a preheated static oven at 200°C (400°F) for 90 minutes, or until tender when pierced with a skewer.
2. While the potatoes are baking, sauté the radicchio in a pan with a drizzle of oil, salt, and pepper until wilted.
3. Once the potatoes are cool enough to handle, cut off the top of each potato and scoop out the flesh with a teaspoon, leaving a shell.
4. Mash the potato flesh and mix with the sautéed radicchio and diced taleggio cheese.
5. Stuff the potato shells with the mixture and top with a few more cubes of taleggio.
6. Place the stuffed potatoes on a baking tray lined with aluminum foil and grill at maximum power for 5 minutes, until golden and bubbly.