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1 ½ cups freeze-dried corn
1 tsp granulated onion
¼ tsp black pepper
¼ cup bacon bits
1 small red potato, about the size of a tennis ball
2 Tbsp butter
¾ cup pre-shredded cheddar cheese
Pack corn, onion, pepper, and bacon in a zip-top bag. Wrap potato in a paper towel (to avoid bruising). Pack butter in a leakproof container and cheese in a zip-top bag.
Add 4 cups water to a large pot. Cut potato into ½-inch or smaller chunks and add to pot. Bring to a boil, then reduce to simmer, keeping pot covered. Cook for 5 minutes, then add contents of corn bag and butter and stir constantly until corn is fully hydrated and potatoes are well cooked, about 10 minutes. Whisk in the cheese with a fork.