| | Directions | 1. Place potatoes large saucepan. Add water to cover. Bring to boil. Cook 8 to 10 minutes or until potatoes are just tender; drain. Return potatoes to pan. Add corn and green onions; keep warm over very low heat.
2. Cook bacon in small skillet or microwavable container until crisp. Drain on paper towels. Set aside.
3. Mix sour cream, Seasoning, onion powder and Hot Shot! in medium bowl. Pour over potato mixture; mix well. Spoon into serving bowl. Sprinkle with bacon. Serve warm. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12
|  | | Ingredients | | - | | 3 pounds small red potatoes, unpeeled, quartered |
| - | | 2 cans (11 ounces each) whole kernel corn, drained |
| - | | 6 green onions, sliced thin |
| - | | 4 slices bacon, cut into 1-inch pieces |
| - | | 1 1/2 cups sour cream |
| - | | 1 tablespoon McCormick® Perfect Pinch® Salad Supreme Seasoning |
| - | | 3/4 teaspoon McCormick® Onion Powder |
| - | | 1/2 teaspoon McCormick® Hot Shot!® Black & Red Pepper Blend |
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| | Nutrition (per serving) | Calories: 196 Calories
Fat: 7 Grams
Protein: 7 Grams
Cholesterol: 13 Milligrams
Carbohydrates: 30 Grams
Sodium: 180 Milligrams
Fiber: 3 Grams
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