Baked potatoes with radicchio and taleggio
"Roasted potatoes with radicchio and taleggio cheese are a delicious idea for a flavorful vegetarian dinner! Perfect for a family night or with friends, these stringy stuffed potatoes are simple to prepare and will win everyone over. Discover our recipe for preparing delicious **baked stuffed potatoes** easily and quickly, perfect even for those following a **vegetarian diet** and looking for a **gluten-free** dish."
Dietary Information
Servings:
- 1
To prepare the baked potatoes with radicchio and taleggio, first wash and wrap each potato individually in aluminum foil 1, then place them in a baking sheet 2 and bake in a preheated static oven at 200°C 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.
- 2
Cut the potatoes in half, without peeling them 4, then gently empty them with a teaspoon, being careful not to break them. Roughly chop the potato pulp 5. Clean and finely chop the radicchio 6.
- 3
In a pan, heat a drizzle of oil, 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.
- 4
At this point, place the potato shells back in the baking sheet, placing them on top of the aluminum foil sheets set aside 10, then fill them with the radicchio filling 11 and complete with pieces of taleggio 12.
- 5
Add a grind of pepper 13 and bake in grill mode at 240°C (or at maximum power) for about 5 minutes. When the cheese has melted 14, take out of the oven and immediately serve your baked potatoes with radicchio and taleggio 15!
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