Baked Potato Salad

INGREDIENTS
7 pounds baking potatoes or small red potatoes
Extra-virgin olive oil, for brushing
1.5 pounds bacon, cut crosswise into 1-inch pieces
1 stick butter or margarine, softened (optional)
2-3 pints sour cream
Salt and pepper
1 bunch scallions, thinly sliced
1 pound sharp cheddar cheese, shredded
1 can of corn
1 package Uncle Dan's "classic ranch" salad dressing mix

DIRECTIONS
1. Preheat the oven to 400°. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.
2. In a skillet, cook the bacon until crisp, about 10 minutes. Drain.
3. In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions, corn, Uncle Dan's mix and cheese. Serve at room temperature.

Adapted from Rachael Ray Magazine