RANCH LOADED POTATO SALAD RECIPES

Steps:

• Preheat oven to 450°F.

• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.

• Add seasoning mix and toss again until coated. Bake in ungreased baking sheet for 30 to 35 minutes or until potatoes are brown and crisp.

Steps:

• Preheat oven to 425°F. Grease a 9×13-inch baking dish with olive oil or non-stick spray. Toss the potatoes with half of the olive oil and half of the seasoning mix and spread in the baking dish; place in oven.

• While the potatoes cook (without disturbing), toss the chicken in the remaining olive oil and seasoning mix and let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.

• Spread out evenly in the pan and return to the oven for another 20–25 minutes, until chicken is cooked through and potatoes are crisp.

• Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5–6 minutes, until cheese is melted. Top with sour cream or ranch dressing and serve warm.