- 3⁄4 cup instant mashed potatoes
- 2 Tbsp dry milk
- 1 Tbsp diced dried onion
- 1⁄4 tsp ground black pepper
- 3 Tbsp shelf stable bacon
- 1 oz french onion shelf stable cheese (see notes)
Pack the dry ingredients in a quart freezer or sandwich bag. Pack the bacon separately and tuck in with the cheese.
Add the bacon, unwrapped cheese and 1¼ cups near boiling water to the bag. Stir well, seal bag tightly and knead till combined. Let sit till cool enough to eat.
Insulated mug method:
Add the unwrapped cheese, bacon and dry ingredients to your mug. Pour in 1¼ cups boiling water and stir well. Cover tightly and let sit for 5 minutes or till cool enough to eat.
One pot method:
Bring 1¼ cups water to a boil in your pot. Turn off the stove, add in the bacon, unwrapped cheese and dry ingredients. Stir well, let sit till cool enough to eat.