Once the potatoes are done baking, remove them from the oven and reduce the temperature to 350°F (175°C).
Layer the cooked chicken over the potatoes, followed by the crumbled bacon, then drizzle the ranch-sour cream mixture evenly over the top.
Sprinkle the cheddar and mozzarella cheese over the dish, and top with the chopped green onions.
Return the dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley, if desired. Enjoy your Chicken Bacon Ranch Potatoes!
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