🍗 Chicken Bacon Ranch Potato Bake
Ingredients (Serves 6–8)
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2 lbs russet or red potatoes, diced (leave skin on or peel)
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1.5 lbs cooked chicken, diced or shredded (grilled, rotisserie, or baked)
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1 lb bacon, cooked and crumbled
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1 packet ranch seasoning mix (1 oz) or 3 tbsp homemade
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1 ½ cups shredded cheddar cheese
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1 cup mozzarella cheese (optional, for extra gooeyness)
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1 cup sour cream
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½ cup ranch dressing
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2–3 green onions, sliced (optional garnish)
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Salt and pepper, to taste
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Olive oil, for roasting
Instructions
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Preheat oven to 400°F (200°C). Grease or spray a 9×13-inch baking dish.
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Prepare potatoes:
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Toss diced potatoes with olive oil, salt, pepper, and half the ranch seasoning.
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Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and tender.
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While potatoes roast, cook bacon until crisp. Set aside to cool, then crumble. Also prep your chicken if not already cooked.
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In a large mixing bowl, combine:
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Roasted potatoes
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Cooked chicken
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Most of the bacon (reserve some for topping)
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Cheddar and mozzarella cheese (reserve a handful for topping)
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Sour cream and ranch dressing
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Remaining ranch seasoning
Mix gently until fully coated.
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Pour mixture into the prepared baking dish. Top with remaining cheese and bacon.
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Bake uncovered for 15–20 minutes, or until hot and bubbly and cheese is melted.
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Garnish with green onions (optional). Serve hot!
Tips & Variations
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Use pre-cooked chicken to save time (rotisserie works great).
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For extra veggies, stir in broccoli florets or corn before baking.
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Want spice? Add a dash of cayenne or hot sauce to the mix.
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Can be made ahead of time and refrigerated before the final bake.
Would you like a printable meal card or freezer meal version of this too?