Preheat oven to 400 degrees F.

Line a large sheet pan with aluminum foil and spray with nonstick spray.

Cut the potatoes into thin wedges.

Place the potatoes on the sheet pan and drizzle with olive oil and sprinkle with a dash of salt and pepper. Stir to coat in the oil and seasonings.

To a smaller bowl, add the cheddar cheese, mozzarella cheese, cream cheese, onion powder, garlic powder, and a dash of salt and pepper. Stir to combine.

To stuff the chicken, cut a slit lengthwise in each chicken breast a little over halfway through. Don’t go all the way through the chicken breast to the other side though.

Spoon this mixture in each of the chicken breasts as even as possible.

Depending on how long the bacon is, wrap 1-2 slices of bacon around each of the chicken breasts. Make sure you do it tight enough so the bacon holds the chicken together. Place the wrapped chicken on the sheet pan with the potatoes. Bake for 40 to 45 minutes, or until the chicken is cooked through. Halfway through baking, flip the potatoes. If you want your bacon crispy, broil for 1 to 2 minutes at the very end. Enjoy!