Crispy Roasted Potato Rounds with Chicken, Bacon and Cheddar

Love a loaded baked potato but want something a little different? These crispy roasted potato rounds are a fresh spin on the classic. 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, plus a sprinkle of fresh scallions, ties it all together.

Best of all, this dish comes together in just 30 minutes, making it the ultimate quick and satisfying meal for busy weeknights or casual gatherings. It’s a crowd-pleaser that’s sure to become a favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 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 potatoes. Slice 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 bacon 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 the 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 pre-cooked chicken or rotisserie chicken?

Yes, you can use pre-cooked chicken to save time. Simply dice it and warm it in the pan with a little oil before assembling.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and bacon and add your favorite roasted vegetables or beans for a hearty vegetarian version.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.