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Preheat the oven to 425°F (220°C). Spray a 9x13-inch baking dish with nonstick spray.
In a large bowl, mix the diced potatoes with salt, pepper, and ¼ cup of ranch dressing.
Transfer the potatoes to the baking dish. Keep the bowl for the chicken.
Bake the potatoes for 30 minutes, stirring every 10 minutes, until nearly cooked through.
Meanwhile, in the same bowl, toss the cubed chicken with salt, pepper, and the remaining ¼ cup ranch dressing.
Once the potatoes are partially cooked, remove the dish from the oven and reduce the oven temperature to 400°F (200°C).
Spread the marinated chicken over the potatoes and cover the dish tightly with foil.
Bake for another 20 minutes, or until the chicken is cooked through and reaches 165°F (74°C) internally.
Remove the foil and top with shredded cheese, bacon, and green onions.
Return the dish to the oven for 8–10 minutes, until the cheese is melted and bubbly.
Serving and Storage Tips:
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