Instructions: Place potatoes in large saucepan, cover with water, and boil gently just until tender. Drain and return to pan. Add corn and scallions to pan and keep warm over very low heat.

In another pan or microwave-safe utensil, cook bacon until crisp. Drain on paper towels and set aside.

Place sour cream, seasoning, onion powder, and Hot Shot! in small bowl and stir to combine. Pour over potato mixture and mix well.

Spoon into serving bowl, sprinkle with reserved bacon, and serve hot.

This recipe yields 12 servings, 3/4 cup each.

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