Appetizers, Entrées

Chicken Bacon Ranch Wedge Potatoes

Posted by Juliana on

Chicken, Bacon, Ranch Wedge Fries-3

I took Sam down to our local county recorder’s office/courthouse for him to submit an application for a passport yesterday.  I guess I hadn’t been there in a while because before you could just walk right in to your choice of at least three different entrances that I can think of off the top of my head.  Now all entrances are locked except one.  And the one entrance that is not locked is secured with guards, metal detectors, and x-ray machines.   I’m glad the people who work there are safer now.  I kind of always thought it was weird that the courthouse wasn’t more secure.

Chicken, Bacon, Ranch Wedge Fries

Thanksgiving is the day after tomorrow.  Are you ready? I wish it was still October.  I’m not ready for anything this year!  Although, I did get my Cookie Swap Cookies made and sent off last week!

And since I’m only cooking the turkey this year for Thanksgiving I didn’t have any side dishes planned to post about. But I did make some pretty killer oven baked wedge fries last weekend.  If you have any leftover turkey after Thursday you could substitute it for the chicken in this recipe.  It would be absolutely perfect!  And these are so simple.  This, if you’re like me, is exactly what you want the weekend following Thanksgiving!

This recipe is reminiscent of the chicken, bacon, ranch sandwich at Subway.  I absolutely love that flavor combination.  I can’t get over it!

Chicken, Bacon, Ranch Wedge Fries-2

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Chicken Bacon Ranch Wedge Potatoes

Ingredients

  • 4 large baking potatoes washed and sliced lengthwise into wedges (I leave the skin on and I cut mine into 8 to 12 wedges depending on their size)
  • 1 envelope ranch dressing mix I used Hidden Valley
  • 4 Tbsp. oil I used grape seed oil
  • 1 lb. cooked bacon I cooked mine on paper towels in the microwave for 10 to 12 minutes and then chopped it into bite sized pieces
  • 1 lb. cooked leftover chicken chopped into bite sized pieces or turkey
  • 8 oz. of your favorite cheese shredded (I used Kraft Mexican Four Cheese)
  • 1-10 oz. can diced tomatoes with green chilies drained(I used Ro-Tel)
  • 1-4 oz. can sliced black olives drained
  • 1/2 cup or 4 oz. pickled sliced jalapeños (drained)
  • 1/4 to 1/2 cup or 2 to 4 oz. of your favorite ranch dressing (or make your own)
  • A few dashes of your favorite hot sauce I used Tabasco brand Chipotle hot sauce
  • 1 cup shredded lettuce optional

Instructions

  1. Pre-heat your oven to 350°F. Line a large cookie sheet with foil lined parchment paper.
  2. In a small mixing bowl stir together the oil and the dry ranch dressing mix.
  3. Place the cut potatoes in a gallon sized Ziploc bag. Pour the oil and ranch mixture over the potatoes.
  4. Seal the bag and toss the potatoes around in the bag until they are thoroughly coated.
  5. Pour potatoes out on to the lined pan. Spread them out evenly and bake for ~40 minutes.
  6. Turn potatoes over and bake them for another 20 minutes at 400°F.
  7. Remove potatoes from oven.
  8. Evenly top potatoes with chicken, bacon, shredded cheese, tomatoes, olives, and jalapenos.
  9. Return topped potatoes to the 400°F oven until cheese is all hot and melted.
  10. Remove from oven and EAT!!!
  11. Serve potatoes with prepared ranch dressing, chipotle hot sauce and shredded lettuce.
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