Chicken Bacon Ranch Loaded Potatoes

0 Peel and dice the potatoes into evenly sized, bite-sized pieces. Place them in a colander and rinse under cold water. Pat them dry thoroughly with paper towels, then transfer to a mixing bowl. Trim any excess fat or odd-looking pieces from the chicken, then dice the meat into small pieces. I like to cut them as small—or even smaller—than the potatoes for the best texture.
1 Add 1 teaspoon of olive oil to the bowl of potatoes, then sprinkle in 3 teaspoons (or 1 tablespoon) of seasoned salt. Toss until all the pieces are evenly coated in the seasoning.
2 Place the potatoes in the air fryer at 400°F for 20 minutes, tossing every 5 minutes to ensure even cooking. They should come out golden and tender once they are done.
3 Add the bacon to a large skillet over medium-high heat. Cook for 10–12 minutes, or until crispy. Remove the bacon and place it on a paper towel-lined plate to drain.
4 Add the diced chicken breasts to the same skillet and cook for 7–8 minutes, or until fully cooked through. Drain off any excess bacon grease, then season the chicken with 1 teaspoon of seasoned salt and a 1 teaspoon of ranch seasoning.
5 Add the crispy potatoes to the skillet, along with 1 cup of the cooked bacon and ½ cup of ranch dressing. Stir everything together, then top with shredded cheddar cheese and the remaining bacon.
6 Bake at 350 degrees for 10-15 minutes or until the cheese has melted. Top with more Ranch dressing if desired. Serve and enjoy!