Loaded Chicken Bacon Ranch Potatoes
Ingredients:
For the Potatoes:
4 large russet potatoes, scrubbed and diced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
For the Chicken:
2 boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 packet ranch seasoning mix
For the Toppings:
6 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup ranch dressing
2 green onions, chopped
Directions:
Prepare the Potatoes:
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the diced potatoes with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika.
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
Bake for 25-30 minutes, or until the potatoes are golden brown and crispy, stirring halfway through.
Cook the Chicken:
While the potatoes are baking, heat olive oil in a large skillet over medium heat.
Add the diced chicken to the skillet and sprinkle with the ranch seasoning mix.
Cook for 6-8 minutes, or until the chicken is cooked through and lightly browned. Set aside.
Assemble the Dish:
Once the potatoes are done, transfer them to a large baking dish or skillet.
Top the potatoes with the cooked chicken, crumbled bacon, and shredded cheddar cheese.
Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve:
Drizzle with sour cream and ranch dressing.
Garnish with chopped green onions before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 580 kcal | Servings: 4 servings
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