Crispy Potato Rounds with Chicken, Bacon and Ranch

Love loaded baked potatoes but want something a little different? These crispy roasted potato rounds are the perfect twist. Thin slices of potato are roasted until golden and tender, then piled high with juicy diced chicken, crispy bacon and melty cheddar cheese. A drizzle of cool ranch dressing and sour cream ties it all together, with fresh scallions for a pop of color and flavor.

This dish comes together in just 30 minutes, making it an ideal weeknight dinner or crowd-pleasing appetizer. It’s gluten-free and packed with protein, so everyone can enjoy it. Serve it as a main course or a hearty side-either way, it’s sure to disappear fast!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

24 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds (no need to peel!). Trim and thinly slice scallions. Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan. Once bacon is cool enough to handle, roughly chop.
3. Pat chicken dry with paper towels and season all over with garlic powder, salt and pepper. Heat a drizzle of oil in pan with reserved bacon fat over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a cutting board. Once cool enough to handle, dice into ½-inch cubes.
4. Divide potatoes between plates. Evenly sprinkle with half the cheddar. Top with chicken and bacon. Drizzle with as much dressing and sour cream as you like. Garnish with remaining cheddar and scallions. Serve.

Recipe Tips

FAQ

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work great! Just slice them the same thickness and adjust roasting time as needed-they may cook a bit faster.

How can I make this dish vegetarian?

Omit the chicken and bacon and add roasted chickpeas or black beans for protein. Use a vegetarian ranch dressing.

Can I prepare any components ahead of time?

You can slice the potatoes and scallions in advance and cook the bacon and chicken ahead. Reheat everything before assembling.