Fontina and Bell Pepper Baked Potato Topping

Nutriscore Rating: 58/100

Elevate your baked potato game with this irresistible Fontina and Bell Pepper Baked Potato Topping! Bursting with vibrant red and yellow bell peppers caramelized to perfection and infused with the aromatic goodness of garlic and fresh thyme, this topping is as colorful as it is delicious. A hint of heavy cream brings velvety richness, while melted Fontina cheese adds a luxurious, creamy finish that blankets your fluffy baked potatoes. Seasoned just right, this recipe is simple to prepare yet delivers gourmet flair in every bite. Garnish with fresh scallions for added brightness and enjoy this hearty, flavor-packed dish as a satisfying meal or side. Perfect for weeknight dinners or impressing guests, this recipe offers big flavor with minimal effort!

Recipe Information

• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 1 cup (shredded) Fontina cheese
• 1 (medium, diced) Red bell pepper
• 1 (medium, diced) Yellow bell pepper
• 1 tablespoon Olive oil
• 2 cloves (minced) Garlic
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.25 cup Heavy cream
• 2 tablespoons Chopped scallions (optional, for garnish)

📝 Instructions

9 steps

1. Preheat a non-stick skillet over medium heat and add the olive oil.

2. Add the diced red and yellow bell peppers to the skillet, stirring occasionally, and cook for 8-10 minutes until they are softened and slightly caramelized.

3. Add the minced garlic and fresh thyme to the skillet and cook for another 1-2 minutes until fragrant.

4. Season the bell pepper mixture with salt and ground black pepper, then reduce the heat to low.

5. Stir in the heavy cream and heat gently, allowing the sauce to thicken slightly, about 2-3 minutes.

6. Remove the skillet from heat and stir in the shredded Fontina cheese, allowing it to melt and create a creamy consistency.

7. Cut open the baked potatoes (pre-baked or baked while peppers are cooking) and fluff the insides with a fork.

8. Spoon the Fontina and bell pepper topping generously over each potato.

9. Garnish with chopped scallions, if desired, and serve immediately.

Nutrition Facts

1 serving (119.2g)

Calories		216
% Daily Value*
Total Fat		17.6 g	23%
	Saturated Fat	9.5 g	48%
	Polyunsaturated Fat	0.0 g
Cholesterol		40 mg	13%
Sodium		432 mg	19%
Total Carbohydrate		6.0 g	2%
	Dietary Fiber	1.3 g	5%
	Total Sugars	3.1 g
Protein		7.9 g	16%
Vitamin D		0.3 mcg	2%
Calcium		233 mg	18%
Iron		0.5 mg	3%
Potassium		164 mg	3%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 636 cal (74.1%%)

Protein: 126 cal (14.8%%)

Carbs: 95 cal (11.1%%)