New Loaded Ranch Chicken Potato Bake
- Prep: 10 min
- Cook: 45 min
- Total: 55 min
- Servings: 6
5 medium Yukon Gold or red-skinned potatoes, cut into 1-inch pieces
¼ cup olive oil, divided
1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, divided
1½ pounds boneless skinless chicken breasts or thigh, cut into 1-inch pieces
2 cups cheddar cheese or Monterey Jack cheese, shredded
4–6 slices bacon, cooked and crumbled
2 scallions, sliced thin
sour cream or
Hidden Valley® Original Ranch® Dressing , for topping (optional)
Preheat oven to 425°F. Grease a 9×13-inch baking dish with olive oil or non-stick spray. Toss the potatoes with half of the olive oil and half of the seasoning mix and spread in the baking dish; place in oven.
While the potatoes cook (without disturbing), toss the chicken in the remaining olive oil and seasoning mix and let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.
Spread out evenly in the pan and return to the oven for another 20–25 minutes, until chicken is cooked through and potatoes are crisp.
Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5–6 minutes, until cheese is melted. Top with sour cream or ranch dressing and serve warm.
For safe meat preparation, reference the USDA website.
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