Ingredients:

• 4 medium-sized potatoes, washed and diced
• 1 pound boneless, skinless chicken breast, cooked and diced
• 6 slices turkey bacon, cooked and crumbled
• 1 cup fat-free Greek yogurt
• 2 tablespoons light mayonnaise
• 2 tablespoons fresh chives, chopped
• 1 tablespoon dried dill
• Salt and pepper to taste
• Reduced-fat shredded cheddar cheese (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the diced potatoes on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Bake for about 25-30 minutes or until the potatoes are golden and crispy.
3. In a large bowl, combine the cooked and diced chicken with the crumbled turkey bacon.
4. In a separate bowl, mix together the Greek yogurt, light mayonnaise, chopped chives, dried dill, salt, and pepper. Adjust seasonings to taste.
5. Add the Greek yogurt mixture to the chicken and bacon mixture. Stir until well combined.
6. Once the potatoes are done baking, remove them from the oven and transfer them to a serving dish.
7. Spoon the chicken, bacon, and Greek yogurt mixture over the roasted potatoes.
8. If desired, sprinkle with a small amount of reduced-fat shredded cheddar cheese.
9. Serve the Weight Watchers Chicken Bacon Ranch Potatoes warm and enjoy!