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Muffin pan Mexican potato bakes recipe
Muffin pan Mexican potato bakes recipe
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Exciting Mexican potato bakes topped with sour cream, guacamole, and coriander for a burst of flavors.
Ingredients:
  • 40g butter, at room temperature, to grease, plus 30g extra, melted
  • 1kg (about 3 large) golden delight or sebago (brushed) potatoes, peeled
  • 200ml Light Sour Cream, plus extra, to serve
  • 125ml (1/2 cup) Cooking Cream
  • 40g pkt Mexican Seasoning Mix
  • 150g chargrilled capsicum, drained, finely chopped
  • 100g (2/3 cup) pre-grated three cheese blend
  • Guacamole, to serve
  • fresh coriander leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced, then generously grease six 250ml (1 cup) muffin pans with butter.
  • Thinly slice the potato using a mandoline. Stack similar-sized slices to create twelve stacks.
  • In a bowl, mix together Bulla Sour Cream, Bulla Cooking Cream, seasoning mix, and melted butter until well combined.
  • Into each muffin pan, place a stack of potato slices. Spoon a tablespoon of the cream mixture followed by a teaspoon of capsicum on top of each potato stack. Finish by topping with the remaining potato stacks and loosely cover with foil. Bake for 45 minutes.
  • Top the stacks with a generous amount of cheese and bake without covering for another 10-15 minutes, or until the potatoes are tender and the cheese is beautifully golden. Let it cool for about 15 minutes before serving.
  • Transfer the potato stacks to a serving plate using a spoon or flat-bladed knife. Top with extra Bulla Sour Cream and guacamole, then sprinkle with coriander leaves before serving.

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