Description

Ranch Chicken Loaded Potatoes are the ultimate one-pan, weeknight comfort food. Crispy roasted potatoes topped with tender, ranch-seasoned chicken, melty cheddar cheese, smoky bacon, and fresh green onions—baked to golden perfection. It’s quick, flavorful, and made in just one pan for minimal cleanup.

Ingredients

Scale

1 lb baby potatoes, halved
2 tbsp olive oil (or avocado oil/butter)
Salt & pepper, to taste
2 tsp ranch seasoning (store-bought or homemade*)
2 cups cooked chicken, shredded or chopped
1 cup shredded cheddar cheese
½ cup cooked bacon bits
¼ cup sliced green onions
Optional: ranch dressing or sour cream for drizzling

*Homemade ranch seasoning: 1 tbsp dried dill, 1 tbsp dried parsley, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, ½ tsp black pepper. Use 2 tsp for this recipe.

Instructions

Preheat Oven
Preheat oven to 425°F (220°C).
Prep Potatoes
Halve potatoes (quarter if large). Toss with olive oil, salt, pepper, and 1 tsp ranch seasoning. Spread in a single layer on a rimmed baking sheet.
Roast Potatoes
Roast for 25–30 minutes until golden and tender, flipping halfway through.
Add Chicken & Toppings
Scatter cooked chicken over the potatoes, sprinkle remaining 1 tsp ranch seasoning. Top with cheddar cheese and bacon bits.
Melt Cheese
Bake for 5–7 minutes more until cheese is melted and bubbly.
Finish & Serve
Sprinkle sliced green onions over the top. Drizzle with ranch or sour cream if desired. Serve hot.

Notes

Spread potatoes out—overcrowding will make them steam instead of crisp.
Use cooked chicken to keep the bake quick and moist.
Freshly shredded cheese melts best and avoids grainy texture.
Reheat leftovers in the oven or air fryer to maintain crispiness.