Ingredients:

  • 900 g boneless, skinless chicken thighs
  • 1360 g Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 225 g thick-cut bacon, diced
  • 240 g sour cream
  • 225 g sharp cheddar cheese, shredded
  • 15 g ranch seasoning powder
  • 3 g garlic powder
  • 15 g green onions, sliced
  • 6 g salt or to taste
  • 1 g black pepper

Instructions:

  1. Fry the diced bacon in a skillet over medium heat until crisp. Remove with a slotted spoon, keeping 2 tablespoons of rendered fat.
  2. Toss the diced potatoes in the bacon fat for 2 minutes to coat.
  3. In a large mixing bowl, whisk together sour cream, ranch seasoning, garlic powder, and half of the cheddar. Fold in chicken, potatoes, and bacon.
  4. Pour mixture into a baking dish and smooth the top.
  5. Cover with foil and bake at 375°F (190°C) for 60 minutes.
  6. Remove foil, sprinkle remaining cheddar over the top, and bake uncovered for another 20-30 minutes until bubbling and golden.
  7. Garnish with fresh green onions before serving.