Spinach Bacon Two Cheese Mashed Potatoes:
In a quart freezer bag put:
3/4 cup instant mashed potatoes
2 Tbsp dry milk
1 Tbsp shelf stable bacon or bacon bits
1 Tbsp shelf stable Parmesan cheese
2 Tbsp spinach flakes
1/4 tsp dried garlic flakes
black pepper to taste
Also take:
1 ounce cheddar cheese
Add 1 1/4 cups boiling water, stirring well. Dice up the cheddar cheese and stir in. Put in a cozy for 5 minutes. Stir again.
Serves 1-2 depending on appetite and what meal it is for. The recipe makes a huge dinner’s worth, but would work for 2 at lunch or as a side dish.
Notes: The spinach flakes rehydrate almost instantly and are very good tasting. I got mine from Harmony House Foods.
For carrying cheddar cheese, check out the cheddar sticks that are sold next to the string cheese at your grocery store. Each one is individually packaged and has a shelf life of a couple days when backpacking (it will get soft and oily, but it is edible.)
