I am not sure where the idea to make this originated from. I think it first came from a recipe I saw in a Kraft magazine, but it called for hash browns. This was clearly not the healthiest meal to come out of my kitchen, but it was a very good one. It reminds me of the loaded fries we would get at the pub when we were dating in college.

Ingredients
2 boneless chicken breasts, cubed
3-4 medium potatoes, cubed
4 ounces Monterey jack cheese
4 strips bacon
1 cup diced red and/or green bell peppers
1 small onion diced
1 tablespoon olive oil
salt and pepper

Directions
Cook bacon and set aside. Bring a pot of water to boil, add potatoes and boil for 5-8 minutes or until potatoes are softened.
In large skillet cook chicken, drain any leftover fat or oils. Return skillet to stove and heat olive oil in it over medium high heat. Add onions and bell peppers, cook for 3 minutes. Add potatoes to the skillet and cook for another 3-5 minutes or until potatoes are slightly browned. Add chicken to skillet, top with cheese and bacon, cover and cook until cheese is melted.