Ingredients
- 2.5 pounds of Yellow or Red potatoes chopped into bite-sized pieces
- 1.5 to 2 pounds of boneless skinless chicken breasts or thighs chopped into bite-sized pieces
- 8 ounces of Sharp cheddar cheese grated
- 4 ounces of Smoked gouda cheese grated
- 1 pound of Cooked crumbled bacon
- Olive oil
- Salt pepper, and garlic blend
- Smoked Paprika
Dressing:
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- 1 cup Whole milk
- 1 packet Ranch dressing seasoning mix
- Green Onions for garnishing if desired
Instructions
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Begin by boiling the potatoes in a large pot until they achieve a tender consistency. Once cooked, drain and set aside.
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Place the chicken in a mixing bowl and drizzle with olive oil. Season with salt, pepper, garlic blend, and smoked paprika. Stir thoroughly to ensure each piece is evenly coated.
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Proceed to cook the chicken. If using an air fryer, set it to 400 degrees Fahrenheit and cook for approximately 8 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
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In a separate bowl, combine the mayonnaise, sour cream, whole milk, and Ranch dressing seasoning mix. Whisk together until the dressing is smooth.
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Prepare a 9×13 inch baking dish by greasing it lightly. Mix the cooked potatoes, seasoned chicken, and prepared dressing in the dish, ensuring even distribution.
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Sprinkle the grated Sharp cheddar and Smoked gouda cheeses over the top of the mixture in the baking dish.
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Place the dish in a preheated oven and bake at a suitable temperature for 15-20 minutes, or until the cheese has melted and is slightly golden.
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Once baked, remove from the oven and top with the cooked, crumbled bacon.
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If desired, garnish with chopped green onions before serving.
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