Loaded Potatoes
Gluten-free
Yukon, red, and russet potatoes, caramelized onion (onions, butter, spices), leeks, fennel bulb, nappa cabbage, pancetta (cured pork belly: pork, salt, pepper, spices, and sodium nitrite), celery root, smoked mozzarella cheese, roasted garlic (garlic cloves and olive oil), vegetable stock (water simmered with fennel, celery root, and carrot then strained), cream, and parmesan.
To prepare: open can, discard oxygen absorber, fill the can to the top with boiling water (takes about 1 1/2 cups), and put the lid on. Wrap in a jacket for extra insulation if you wish. Wait about 20 minutes. Enjoy!
These meals work great cold-soaked: cover food with cold water a few hours (or up to 8 hours) before eating, then flash in a pan to heat through, or can be eaten cold.
Crafted in a facility that handles eggs, dairy, shellfish, tree nuts, and gluten.
