01 -
Peel and dice potatoes into evenly sized bite-sized pieces. Rinse under cold water in a colander, then pat dry thoroughly with paper towels. Transfer to a mixing bowl.
02 -
Trim excess fat and dice chicken breasts. Add olive oil to the bowl of potatoes. Sprinkle 3 teaspoons of seasoned salt over potatoes and toss to coat evenly.
03 -
Place potatoes in an air fryer preheated to 400°F. Cook for 20 minutes, tossing every 5 minutes, until golden and tender.
04 -
In a large skillet over medium-high heat, cook chopped turkey bacon for 10 to 12 minutes until crispy. Transfer to a paper towel-lined plate to drain excess grease.
05 -
Using the same skillet, cook diced chicken breasts for 7 to 8 minutes until fully cooked. Drain excess grease and season with 1 teaspoon seasoned salt and 1 teaspoon ranch seasoning.
06 -
Add the crispy potatoes to the skillet with cooked chicken. Stir in cooked turkey bacon and ranch dressing until well combined. Top with shredded cheddar cheese and additional turkey bacon.
07 -
Preheat oven to 350°F if not using an air fryer. Bake the mixture for 10 to 15 minutes until cheese is melted. Optionally drizzle extra ranch dressing before serving.