Pesto Chicken Bacon Loaded Potatoes

By Stephcooksstuff · 45 min

Ingredients

Instructions

1. Cut the potatoes into 2 cm cubes, drizzle with olive oil and sprinkle with salt, then air fry at 200°C for 20 minutes, shaking them halfway through.
2. While the potatoes cook, heat a pan, add the diced chicken thighs and diced bacon, and cook for about 10 minutes until golden.
3. Add the cherry tomatoes and basil pesto and stir until the chicken is coated and the tomatoes are warmed through.
4. Turn off the heat and pour the crispy potatoes over the top.
5. Sprinkle the pizza cheese over the top, then put the whole pan in the oven at 220°C for about 15 minutes, until everything is golden and bubbly.

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