Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

Loaded Potato Skins

Crispy breaded mozzarella sticks served with marinara sauce.

Mozzarella Sticks

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

Buffalo Chicken Wings

Breakfast basket w/ side of tomato sauce (size 6 or 12)

Breadsticks & Sauce

Preheat oven to 400°F (200°C). Scrub and dry the russet potatoes. Pierce each potato 2–3 times with a fork. Rub the skins with 2 tbs olive oil, then sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender when pierced with a skewer and the skins are crisp, about 45–55 minutes depending on size.

Prep and bake potatoes

Remove potatoes from oven and let cool until safe to handle, about 15 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to help the shells hold their shape. Reserve scooped potato for another use (mashed potatoes, soup) or discard.

Cool and halve

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with the melted butter mixed with garlic powder (mix 2 tbs butter with 1 tsp garlic powder). Arrange skins cut-side up on a baking sheet lined with foil or parchment. Bake at 450°F for 10 minutes, then flip skins cut-side down and bake an additional 8–10 minutes until edges are crisp and golden. Remove from oven and turn cut-side up.

Crisp the shells

While potato skins are in the oven for the final crisping, cook the bacon. Place bacon strips in a cold skillet and cook over medium heat until crispy, turning as needed, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and cool, then chop into small pieces.

Cook bacon

Divide shredded cheddar evenly among the potato skins, sprinkling it into the hollowed cavities and over the edges. Scatter the chopped bacon over the cheese. Return the baking sheet to the oven and bake at 450°F for 4–6 minutes, or until cheese is fully melted and bubbly.

Add cheese and bacon

Remove loaded potato skins from oven. Spoon about 1 tablespoon of sour cream onto each skin or serve sour cream on the side for dipping. Sprinkle sliced green onions over the hot cheese and, if using, scatter chopped chives and a few drops of hot sauce to taste. Serve immediately while hot and crispy.

Garnish and serve

large russet potatoes

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon strips

green onions (scallions), thinly sliced

sour cream

unsalted butter, melted

garlic powder

chopped fresh chives

hot sauce

Cut the mozzarella block into 3/4- to 1-inch thick sticks about 4 inches long. Pat dry with paper towels to remove surface moisture. Arrange on a tray and place in the freezer for 20–30 minutes to firm up (this helps prevent cheese from melting out while frying).

Prepare cheese

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs, milk and cornstarch (if using) until smooth. In a third shallow bowl, combine the plain breadcrumbs, Italian-style breadcrumbs, grated Parmesan, garlic powder, onion powder, dried oregano, kosher salt and black pepper.

Set up breading station

Working with chilled cheese sticks, dredge each stick in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing crumbs onto the surface to adhere. For a sturdier crust, return the coated stick to the egg mixture briefly and then re-coat in breadcrumbs for a second layer. Place finished sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (or up to 2 hours) — this extra chill helps prevent cheese leakage during frying.

Bread the sticks (double-coat recommended)

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to partially submerge sticks). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Heat oil

Working in small batches (3–4 sticks depending on pot size), carefully lower frozen breaded mozzarella sticks into the hot oil. Fry until golden brown and crisp, about 1.5–2 minutes per side. Use a slotted spoon or spider to turn if needed. Do not overcrowd the pan or the oil temperature will drop and the cheese may leak.

Fry the sticks

Remove fried sticks and transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches. Allow 1–2 minutes after frying before serving so the crust sets — be careful, the cheese inside will be very hot.

Drain and keep warm

Arrange mozzarella sticks on a platter and serve immediately with warm marinara sauce for dipping.

Serving

Heat olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 30–45 seconds — do not brown.

Stir in the tomato paste and cook 30 seconds to develop flavor, then add the crushed tomatoes. Stir to combine.

Add dried basil, dried oregano, sugar (if using), salt and black pepper. Bring to a gentle simmer, reduce heat to low, and let simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. Stir in chopped fresh basil leaves if using. Keep warm until ready to serve.

low-moisture part-skim mozzarella cheese

all-purpose flour

large eggs

milk

plain breadcrumbs (fine)

Italian-style seasoned breadcrumbs (or panko + Italian seasoning)

grated Parmesan cheese

onion powder

dried oregano

vegetable oil (for frying)

cornstarch (optional, for extra adhesion)

garlic cloves, minced

crushed tomatoes (canned)

tomato paste

dried basil

sugar (optional)

salt

black pepper

fresh basil leaves (optional)

Pat the wings very dry with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard tips or save for stock. Place wings in a large bowl or rimmed baking sheet.

Prep wings

Toss the wings with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder until evenly coated. The baking powder helps crisp the skin during baking.

Coat with baking powder and seasonings

For best results, place coated wings uncovered on a wire rack set over a baking sheet and refrigerate for 30–60 minutes to dry the skin. If short on time, proceed directly to baking.

Rest

Preheat the oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a rimmed baking sheet lined with foil for easier cleanup. Bake on the middle rack for 25 minutes, then flip each wing and continue baking for another 15–20 minutes until the skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on wing size.

Optional extra-crisp step (broil): If you want extra crispness, switch oven to broil on high for 2–3 minutes after baking, watching closely to prevent burning.

While wings bake, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Once melted, whisk in 1 cup hot sauce, 1 teaspoon light brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, 1 teaspoon cayenne pepper, and 1/4 teaspoon salt. Heat gently until mixture is warm and homogenous, then remove from heat. Taste and adjust heat or acidity as desired (add more sugar to tame heat or more vinegar for tang). Keep warm.

Make sauce

When wings are cooked and crisp, transfer them immediately to a large mixing bowl. Pour the warm buffalo sauce over the wings and toss with tongs until each piece is evenly coated. If you prefer saucier wings, reserve a bit of sauce to spoon over when serving.

Toss wings in sauce

Make ranch: In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 3 tablespoons buttermilk until smooth. Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp dried chives, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tablespoon lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust consistency with more buttermilk or seasoning. Chill at least 15 minutes to meld flavors (can be made up to 24 hours ahead).

Plate and garnish: Arrange buffalo wings on a platter with celery and carrot sticks. Sprinkle optional chopped fresh parsley over wings for color. Serve immediately with the chilled ranch dressing on the side for dipping.

Storage: Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 8–10 minutes to re-crisp and then toss briefly in warmed sauce. Store extra sauce and ranch separately.

whole chicken wings (split into drumettes and flats)

baking powder (aluminum-free)

unsalted butter

hot sauce (Frank's RedHot or similar)

light brown sugar

Worcestershire sauce

apple cider vinegar

cayenne pepper

mayonnaise

buttermilk

dried dill

dried parsley

dried chives

lemon juice

celery sticks

carrot sticks

chopped fresh parsley (optional)

Combine 1 cup warm water (about 105-115°F) with 1 tsp instant yeast and 1 tsp sugar in a large mixing bowl. Let sit 3–5 minutes until slightly foamy. Add 3 cups all-purpose flour and 1 tsp fine salt. Stir with a wooden spoon until a shaggy dough forms. Add 2 tbs olive oil and mix until incorporated.

Make the dough

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and slightly elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed 4–5 minutes.

Knead

Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

First rise

Punch down the risen dough. Divide into 12 equal pieces (about 1.5 oz / 45 g each). Roll each piece into a 7–8 inch thin rope. Place ropes on a parchment-lined baking sheet leaving a little space between each.

Shape

Cover the shaped breadsticks loosely with plastic wrap and let rest 20–25 minutes until slightly puffy.

Second rise

While breadsticks rest, melt 2 tbs butter and stir in 1 tsp minced garlic and 1 tsp dried Italian seasoning. Set aside.

Prep topping

Preheat oven to 400°F (200°C). Brush each breadstick with half of the garlic-butter mixture. Sprinkle lightly with 1/2 tsp kosher salt distributed across the sticks. Bake on center rack 12–14 minutes until golden and firm.

Bake

Brush baked breadsticks with remaining garlic-butter to add gloss and flavor. Serve warm in a basket alongside the tomato dipping sauce.

Finish

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/4 cup finely diced yellow onion and sauté 3–4 minutes until translucent. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Sauté aromatics

Stir in 1 tbs tomato paste and cook 30 seconds to deepen flavor. Add the 14 oz crushed tomatoes, 1/2 tsp granulated sugar, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp red pepper flakes, 3/4 tsp salt, and 1/4 tsp black pepper. Stir to combine.

Build the sauce

Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered 12–18 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust salt or sugar as needed.

Simmer

Remove from heat and stir in 2 tbs chopped fresh basil if using. Keep warm or cool to room temperature before serving alongside breadsticks.

Aloha Alabama BBQ

Loaded Potato Skins

Mozzarella Sticks

Buffalo Chicken Wings

Breadsticks & Sauce