Ingredients
- 2 pounds of russet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 pound boneless, skinless chicken breasts, cubed
- 1 packet ranch dressing mix
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits
- 2 green onions, sliced
Feel free to substitute the russet potatoes with sweet potatoes for a different twist. You can also use Greek yogurt instead of sour cream for a lighter version. The cheddar cheese can be swapped with Monterey Jack or pepper jack if you like a bit more kick.
Instructions
- Preheat your oven to 375°F (190°C). Grease a large baking dish with a little olive oil to prevent sticking.
- In a large bowl, toss the cubed potatoes with olive oil, garlic powder, salt, and pepper. Spread them evenly in the prepared baking dish.
- Bake the potatoes in the preheated oven for about 25-30 minutes, or until they start to soften.
- While the potatoes are baking, season the cubed chicken with half of the ranch dressing mix, ensuring every piece is coated.
- In a separate bowl, combine sour cream, the remaining ranch dressing mix, and half of the shredded cheddar cheese.
- Once the potatoes are ready, remove them from the oven and top them with the seasoned chicken pieces.
- Pour the sour cream mixture over the chicken and potatoes, spreading it evenly with a spatula.
- Sprinkle the remaining cheddar cheese and bacon bits over the top.
- Return the dish to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Garnish with sliced green onions before serving for a fresh pop of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International