Sort ingredients
butlsu
QR Code
Listen
Pdf
Preheat oven to 200C/180C fan forced. Grease six 250ml (1 cup) muffin pans with butter.
Use a mandoline to thinly slice the potato. Arrange similar-sized potato slices into twelve stacks.
Combine Bulla Sour Cream, Bulla Cooking Cream, seasoning mix and melted butter in a bowl.
Place 1 stack of potato slices in each muffin pan (see notes). Spoon 1 tablespoonful cream mixture then 1 tsp capsicum on top of each potato stack. Top with the remaining potato stacks. Cover loosely with foil. Bake for 45 minutes.
Sprinkle the stacks with cheese and bake, uncovered, for a further 10-15 minutes or until the potato is tender and cheese is golden. Set aside for 15 minutes to cool slightly.
Use a spoon or flat-bladed knife to transfer potato stacks to a serving plate. Top with a extra Bulla Sour Cream and guacamole. Sprinkle with coriander leaves to serve.