Loaded Potato Rounds with Chicken, Bacon and Ranch

Love a loaded baked potato but short on time? These crispy roasted potato rounds are the perfect solution. Sliced potatoes are roasted until golden and tender, then smothered with seasoned chicken, crispy bacon and melty cheddar cheese. A drizzle of ranch dressing and sour cream adds a cool, creamy finish.

Ready in just 30 minutes, this dish is ideal for a quick weeknight dinner or a crowd-pleasing appetizer. The combination of savory chicken, smoky bacon and tangy ranch is always a hit. Plus, it’s easy to customize with your favorite toppings!

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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

24 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?

Yes, sweet potatoes work well. Adjust roasting time as needed until tender.

How do I store leftovers?

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

Can I make this vegetarian?

Absolutely! Omit the chicken and bacon and add black beans or roasted veggies for protein.