Chicken Bacon Parmesan Fries‼
These LOADED chicken bacon ranch fries get a healthy twist thanks to homemade baked fries and Greek yogurt ranch. A perfect weeknight dinner.
4 slices bacon cooked*
2 medium russet potatoes peeled and cut into 1/4-inch matchsticks
3 tablespoons olive oil
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion powder
1/2 teaspoon dried dill
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 cup shredded cooked chicken** about 4 ounces
1/2 cup Skinny Greek Yogurt Ranch Dip
1/4 cup freshly grated sharp cheddar cheese
1/4 cup freshly grated mozzarella cheese
Fresh chopped chives
Cook the bacon (try one of my easy cooking methods listed below). When cool enough to handle, chop and set aside.
Preheat the oven to 425 degrees F. Peel and cut the potatoes. Place in a large bowl, then toss with the olive oil, garlic powder, onion powder, dill, salt, and cayenne.
Coat a large baking sheet with cooking spray, then spread the fries onto the sheet in a single layer. Bake 15 minutes, flip with a spatula, then bake an additional 10 to 15 minutes, until lightly crisp.
While the fries are baking, heat the ranch dip in a small saucepan or microwave-safe bowl, just until warm. Toss with chicken to coat.
Remove fries from oven and top with the chicken, cheddar, mozzarella, and bacon. Return to the oven until the cheese melts, 3 to 5 minutes. Top with chives. Serve immediately.
*Easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
**To cook the chicken in the Instant Pot instead, see this post for Instant Pot Chicken. To make it in a slow cooker, use this post for Crock Pot Shredded Chicken. To make the chicken in the oven, see this post for Baked Chicken Breast.
TO STORE: Fries are best eaten the day that they are served. However, leftovers may be kept in the refrigerator for up to 3 days when stored in an airtight container.
TO REHEAT: For best results, warm the fries in a preheated 425 degree F oven until crisp and heated through.