2 pckg instant potatoes
½ cup instant dry milk
1 packet Butter Buds
1 ½ Tbsp dried parsley flakes
1 ½ Tbsp dried onions
Salt and Pepper to taste
¾ cup crumbled bacon
1 pckg powdered cheese spread (or in our case, the real deal!)
At Home: Add all ingredients into quart size freezer zip lock bag
On the Trail: Bring 4 ½ cups (less if using fresh cheese) to boil. Add water to zip lock bag that
Has all the ingredients, and use gloved hands to mush together. Let stand until it no longer
Burns, then cut off a corner of the bag, and squeeze your portion into your bowl…If your dish this stuff out too early, and try to eat them scorching hot, you’ll swear you just
Spooned molten lava into your mouth. Trust me!
Serves 4, so remember to cut in half for 2!