Chicken Bacon Ranch Loaded Potato Wedges

• 4 medium russet potatoes, cut into wedges
• 1/2 cup ranch dressing, divided
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 slices bacon, cooked and crumbled
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss potato wedges with 2 tablespoons ranch dressing, paprika, garlic powder, onion powder, salt, and pepper.
3. 3 Spread wedges on a baking sheet and bake for 25 minutes.
4. 4 Meanwhile, season chicken pieces with salt and pepper. Cook in a skillet over medium heat until fully cooked, about 6-7 minutes per side.
5. 5 After 25 minutes, flip the potatoes and bake for another 10 minutes until crispy.
6. 6 Combine cooked chicken and crumbled bacon in a bowl with remaining ranch dressing.
7. 7 Remove potatoes from the oven, top with the chicken and bacon mixture, sprinkle with Parmesan, and bake for an additional 5 minutes.
8. 8 Garnish with chives before serving.

Equipment

• Baking sheet
• Skillet

Variations

• Add shredded cheddar cheese for extra gooeyness.
• Substitute chicken with pulled pork for a different twist.

Substitutions

• If ranch dressing is unavailable, use a mix of sour cream and buttermilk with your favorite seasonings.
• Use turkey bacon for a leaner option.

Pairings

• Pairs well with coleslaw.
• Great with a cold beer or a glass of Chardonnay.

Nutrition

Tips

• For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
• Use leftover cooked bacon for convenience.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with extra ranch dressing on the side.
• Pair with a crisp green salad for a balanced meal.

FAQ