Instructions:
Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
In a large mixing bowl, combine the cubed potatoes, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss well to ensure the potatoes are evenly coated with the seasoning.
Transfer the seasoned potatoes to the prepared baking dish, spreading them out in an even layer. Bake for 20-25 minutes, or until the potatoes are fork-tender.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble and set aside.
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed chicken, and cook until browned and cooked through, about 4-6 minutes per side. Season with salt and pepper.
In a small bowl, mix together the ranch dressing and sour cream.
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!
