Main Dishes

Bacon Ranch Chicken Potatoes


Potatoes and chicken covered in creamy ranch, gooey cheese and bacon!

4 Potatoes, cubed
2 boneless, skinless chicken breasts - chopped
2 tsp. Holy Smoke Olive Oil (separated)
Dash of Salt
Dash of Pepper
4 Tbsp. Lite Buttermilk Ranch Dressing
2 cups of Kraft shredded 2% milk Sharp Cheddar Cheese
5 Slices of lower sodium turkey bacon
Chop potatoes into cubes (I left the peel on). Place in a lidded bowl and cover with water. Put in the fridge for at least and hour. Or all day while you are at work. This step does not have to be done but it makes the potatoes fluffier when baked. Preheat the oven to 400 degrees. Cook the chicken chopped in a fry pan that has been brushed with 1 teaspoon of the Holy Smoke Olive Oil. Brush your baking dish with the remaining teaspoon of Holy Smoke Olive Oil. Drain the potatoes and put them in a baking dish. Salt and pepper them. Top with cooked chicken. Bake for 45-60 minutes depending on your oven and whether or not the potatoes were soaked prior. Remove from the oven. Pour the Ranch evenly over the potatoes and chicken. Top with the cheese. Bake for 5 more minutes. When done remove from the oven and top with crumbled bacon. Can't find Holy Smoke Olive Oil??? Go to the Complimentary Recipe link. It's like liquid bacon!


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