A satisfying dish that combines tender chicken, crispy bacon, and creamy ranch dressing over a fluffy baked potato. Perfect for quick dinners or meal prep.
Ingredients
Scale:
2 large boneless, skinless chicken breasts (about 1 pound)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium russet potatoes
1 tablespoon olive oil
1 teaspoon salt
6 slices of cooked bacon, crumbled
1 cup shredded cheddar cheese
1/2 cup ranch dressing (homemade or store-bought)
1/4 cup chopped green onions
1/4 cup sour cream (optional)
Instructions
Preheat the oven to 400°F (200°C). Scrub the potatoes, dry them, pierce with a fork, rub with olive oil, and sprinkle with salt. Bake for 45-60 minutes until tender.
While the potatoes are baking, heat 2 tablespoons of olive oil in a skillet over medium heat. Season chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Let rest for 5 minutes, then slice.
Cook bacon until crispy, drain on paper towels, and crumble. Gather cheese, ranch dressing, and green onions for assembly.
Carefully slice baked potatoes, fluff insides, then top with chicken, bacon, cheese, ranch dressing, and green onions. Add sour cream if desired.
