Although this recipe has a few steps the outcome is quite worth it. Very flavorful. I added the powdered ranch dressing during the cooking process instead of making it a topping. And also added mozzerella cheese along with cheddar. Whatever cheese you like or have on hand. Though not sure about Brie or Blue cheese or goat cheese. I think it would make a great meal for camping as well.
Loaded Skillet Potatoes
By Riches to Rags by Dori
2-3 Large Chicken Breasts cubed
1 small yellow onion (chopped)
1 lb of Bacon
3-4 cups of shredded Monterrey and Jack Cheese
1/2 cup Heavy Cream
4 T. of Butter
Chopped green onions
Cook your bacon. I cooked mine in the oven so I could work on other things. Let it get crispy but not to burned. Save your bacon grease. When done set aside. Wash your potatoes well. You can either microwave them, bake them or boil them. I microwaved 5 medium potatoes for about 15 minutes. When they were soft I put them in the freezer to cool down. Cut up your chicken and season. To cook the chicken use about 3 T of bacon oil and heat well. Saute the onions and then remove them. Add another Tablespoon of bacon grease if needed and cook the chicken when the oil is hot. Let the chicken start to brown, let it cook until both sides until they are nice and brown. Add in the onions and crumbled bacon with the heavy cream . Season with a little salt and pepper and mix well. When the potatoes have cooled in the freezer take them out and peel the outside off with a fork or knife. It will come off really easy. Crumble potatoes and add to the skillet. Mix with the chicken and bacon then add the cheese on top. Put the skillet in the oven and bake for 20 minutes at 350 degrees. Scoop onto a plate and serve with a salad and top with green onions and ranch dressing.