Chicken Bacon Ranch Loaded Potatoes

Name: Chicken Bacon Ranch Loaded Potatoes with Cheddar & Scallions
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 3 ounce Buttermilk Ranch Dressing; 24 ounce Potatoes; 12 ounce Chicken Cutlets; 1 teaspoon Garlic Powder; 2 unit Scallions; 4 ounce Bacon; ½ cup Cheddar Cheese; 3 tablespoon Sour Cream; Salt; Pepper; Cooking Oil

with Cheddar & Scallions

Recipe Development TeamPublished on August 12, 2025

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Love a loaded baked potato? Check out this fresh spin: Crispy roasted sliced potatoes smothered with juicy diced chicken, crispy bacon, melty cheddar, and scallions, plus cool ranch and sour cream drizzles. It all comes together in just 30 minutes, making it the ultimate crowd-pleaser.

Tags:

Easy Prep

•New

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

3 ounce

Buttermilk Ranch Dressing

(Contains: Eggs, Milk)

24 ounce

Potatoes

12 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

2 unit

Scallions

4 ounce

Bacon

½ cup

Cheddar Cheese

(Contains: Milk)

3 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories1120 kcal

Fat67 g

Saturated Fat22 g

Carbohydrate68 g

Sugar8 g

Dietary Fiber5 g

Protein59 g

Cholesterol215 mg

Sodium1210 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Baking Sheet

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Slice potatoes into 1⁄4-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 under browned and tender, 20-25 minutes.

• 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.

• 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 1⁄2-inch cubes.

• 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.

Pork is fully cooked when internal temperature reaches 145°.

Poultry is fully cooked when internal temperature reaches 165°.