Cut potato lengthwise into 1/4" wedges.

Place potato wedges on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper.

Spread into a single layer, cut side down, and roast 20 minutes.

Wedges will finish cooking in a later step.

While wedges cook, sear chicken.

Pat chicken breasts dry, and season both sides with a pinch of pepper.

Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until lightly browned, 2-3 minutes per side.

Remove pan from burner. Chicken will finish cooking in a later step.

After potato wedges have roasted 20 minutes, carefully flip wedges, and place chicken on other half of baking sheet. Bake until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Transfer chicken to a mixing bowl and cover. Cool at least 5 minutes.

Return baking sheet to oven and roast until potatoes are golden brown, 5-8 minutes.

Cut half the cheddar cheese slices (reserve remaining for sandwiches) into thin shreds and sprinkle over finished wedges.

Trim and thinly slice green onions on an angle.

Combine half the sour cream (reserve remaining for garnishing potato wedges) and hot sauce (to taste) in another mixing bowl. Refrigerate until ready to plate.

Once chicken has cooled, shred into bite-sized pieces. Add half the ranch seasoning and 1/4 tsp. pepper and toss to combine. Taste chicken, and add more ranch seasoning if desired.

Place pretzel buns directly on oven rack and toast until lightly browned, 3-5 minutes. Remove from oven and place remaining cheese slices on bottom bun.

Plate dish as pictured on front of card, topping sandwich with arugula and garnishing potato wedges with remaining plain sour cream and green onions. Bon appétit!