• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds (no need to peel!). Trim and thinly slice scallions. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack under browned and tender, 20-25 minutes.

• While potatoes roast, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan. • Once bacon is cool enough to handle, roughly chop.

• Pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan with reserved bacon fat over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Transfer chicken to a cutting board. Once cool enough to handle, dice into ½-inch cubes.

• Divide potatoes between plates. Evenly sprinkle with half the cheddar. Top with chicken and bacon. Drizzle with as much dressing and sour cream as you like. Garnish with remaining cheddar and scallions. Serve. ***Pork is fully cooked when internal temperature reaches 145°.*** ***Poultry is fully cooked when internal temperature reaches 165°.***