Loaded Potato Rounds with Chicken, Bacon and Ranch

If you love loaded baked potatoes, you’re going to adore this fresh twist. Instead of a whole potato, we’re using crispy roasted potato rounds as the base, then piling on juicy diced chicken, crispy bacon and plenty of melted cheddar. A drizzle of cool ranch dressing and sour cream ties it all together, while scallions add a pop of freshness.

This dish comes together in just 30 minutes, making it the ultimate crowd-pleaser for busy weeknights or casual gatherings. Each bite is a perfect combination of crunchy, creamy, savory and tangy. Get ready to impress with minimal effort!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView 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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use sweet potatoes instead?

Yes, sweet potatoes work well. Slice them into rounds and roast as directed, but keep an eye on them as they may cook slightly faster.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to keep the potatoes crispy. You can also microwave, but the potatoes will be softer.

Can I make this vegetarian?

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