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

Loaded Potato Skins

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

Breadsticks & Sauce

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

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Scrub the potatoes well and pat dry. Pierce each potato a few times with a fork to release steam while baking.

Rub each potato all over with the olive oil, then sprinkle with kosher salt and black pepper. Place potatoes on the prepared baking sheet, spaced apart.

Bake whole potatoes for 45–60 minutes, until skins are crisp and a skewer or knife slides into the center easily. Cooking time depends on potato size; aim for tender flesh.

Remove potatoes from the oven and let cool until they are comfortable to handle, about 10–15 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 maintain structure. Reserve scooped potato for another use (mashed potatoes, etc.).

Brush the insides of each potato skin with melted butter (melt the 2 tbs butter if not already melted). Return the skins to the baking sheet, skin side down, to crisp further.

Bake the hollowed potato skins at 425°F (220°C) for 10 minutes to dry and crisp the edges.

While the skins are baking for the second time, cook the bacon. Arrange the 8 slices of bacon in a cold skillet, then place over medium heat. Cook, turning occasionally, until crisp, 8–10 minutes. Alternatively, bake bacon on a separate sheet at 400°F (200°C) for 15–20 minutes until crisp.

Transfer cooked bacon to a paper-towel-lined plate to drain, then chop into small pieces.

Remove the potato skins from the oven. Sprinkle the insides of each skin with shredded cheddar cheese (about 2–3 tablespoons per half, using the 2.5 cups total) and top with chopped bacon evenly distributed.

Return the loaded skins to the oven (still at 425°F / 220°C) and bake for 5–7 minutes, until cheese is fully melted and bubbly.

If you like a slightly browned top, turn the oven to broil for 1–2 minutes and watch closely to avoid burning.

While the cheese melts, thinly slice the green onions, separating the white and light green parts from the darker green tops. Reserve the darker green tops for garnish.

Remove the potato skins from the oven and sprinkle with remaining green onion slices and a light dusting of paprika if using.

Serve immediately with a bowl of sour cream for dipping or with a small dollop (about 1 tablespoon) placed on each potato skin before serving.

Enjoy warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 375°F (190°C) oven until warmed through and crisp.

medium russet potatoes

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon

green onions (scallions)

unsalted butter

sour cream

paprika (optional)

In a medium mixing bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, flour and salt. Stir with a wooden spoon until a shaggy dough forms.

Make dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, dust with up to 1 tablespoon additional flour; avoid adding too much.

Knead

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

First rise

Gently deflate dough and divide into 6 equal pieces (for 12-size option, divide into 12 smaller pieces). Roll each piece into a 7–8 inch long rope for 6-piece batch (or 4–5 inch for 12-piece). Place sticks on a parchment-lined baking sheet, spaced 1 inch apart.

Shape breadsticks

Cover loosely with plastic wrap and let proof at room temperature 20–25 minutes until puffy.

Second rise

Preheat oven to 400°F (200°C) while dough proofs. Brush each stick lightly with melted butter. If using, sprinkle garlic powder and coarse sea salt. Bake on middle rack 12–15 minutes (for larger sticks) or 9–11 minutes (for smaller sticks) until golden-brown on top and bottom.

Bake

Remove from oven, brush again with remaining melted butter. Let cool 3–5 minutes before serving alongside sauce.

Finish

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced onion and cook, stirring, until translucent, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant; do not brown.

Sauté aromatics

Add crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper and red pepper flakes (if using). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 10–12 minutes to thicken slightly and meld flavors. Stir occasionally.

Simmer sauce

Taste and adjust seasoning with salt, pepper or a pinch more sugar if tomatoes taste acidic. Remove from heat and let cool slightly. If a smoother sauce is desired, briefly puree with an immersion blender or transfer to a blender and pulse once or twice. Serve warm or at room temperature with the breadsticks.

Adjust & finish

all-purpose flour

instant yeast

granulated sugar

fine sea salt

warm water

extra-virgin olive oil

unsalted butter (melted, for brushing)

garlic powder (optional, for topping)

coarse sea salt (optional, for topping)

canned crushed tomatoes

yellow onion (finely minced)

garlic (minced)

dried oregano

dried basil

red pepper flakes (optional)

Cut the 1 lb block of low-moisture mozzarella into 3/4-inch to 1-inch thick sticks about 3 to 4 inches long. Pat each stick dry with paper towels to remove surface moisture. Place the sticks on a baking sheet lined with parchment and freeze for 30–45 minutes — this helps prevent cheese from melting too quickly during frying.

Prepare the cheese sticks

Place 1 cup flour (including the 1/4 cup reserved for dusting) in a shallow bowl and season it with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk together 3 large eggs and 2 tablespoons milk (add the optional 1 tablespoon cold water if needed to thin slightly). In a third shallow bowl, combine 2 cups Italian-style breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, and the remaining 2 1/2 teaspoons salt. Mix to distribute seasonings evenly.

Set up breading stations

Working with a few sticks at a time, lightly dust each frozen cheese stick in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. For a stronger coating, return the breaded stick to the egg wash briefly and then back into the breadcrumbs for a second coat. Place coated sticks on a baking sheet and return to the freezer for at least 20 minutes (up to 1 hour). This freezing step reduces cheese leakage when frying.

Dredge and double-coat

Pour about 3 to 4 cups vegetable oil into a heavy, deep skillet or Dutch oven to create a 1.5–2 inch depth. Heat the oil over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–40 seconds.

Heat the oil

Fry the frozen, breaded sticks in small batches (4–6 at a time depending on pan size) for 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. Avoid overcrowding which lowers oil temperature. If oil temperature drops below 325°F, the sticks will absorb oil and the coating may separate. Remove with a slotted spoon or spider and drain on a paper towel–lined tray. If any cheese escapes, skim from the oil between batches to avoid burning.

Fry the mozzarella sticks

Let the mozzarella sticks rest 1–2 minutes on the paper towels to drain. Transfer to a serving plate and serve immediately with 1 cup warmed marinara sauce for dipping. If needed, keep cooked sticks warm on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes while finishing remaining batches (avoid longer to prevent drying).

Finish and serve

Ensure sticks are well frozen before frying and use a thermometer to maintain oil temperature 350°F. For oven-baked option: preheat oven to 425°F (220°C), place coated sticks on a parchment-lined sheet, spray lightly with oil, and bake 8–10 minutes flipping halfway until golden. Serve immediately for best texture.

Safety and tips

low-moisture part-skim mozzarella cheese

large eggs

milk

Italian-style breadcrumbs

grated Parmesan cheese

garlic powder

salt (for breading)

black pepper

vegetable oil (for frying)

marinara sauce (store-bought or homemade)

all-purpose flour (for dusting)

cold water (optional, for egg wash adjustment)

If not already split, separate wings into drumettes and flats and discard wing tips or save for stock. Pat wings very dry with paper towels — removing surface moisture helps achieve crisp skin.

Prepare wings

Place wings in a large bowl. Sprinkle baking powder, kosher salt, black pepper, and garlic powder over wings. Toss thoroughly so each piece is evenly coated. Let sit 15–30 minutes in the fridge (optional) to allow coating to adhere and dry slightly — this improves crisping.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Spray or lightly oil the rack so wings don't stick.

Preheat and arrange

Arrange wings in a single layer on the rack, skin side up, with space between pieces. Bake for 20 minutes, then flip wings and bake another 15–20 minutes until deep golden brown and internal temperature reaches 165°F (74°C). For extra crispness, broil on high for 2–3 minutes while watching closely.

Heat vegetable oil in a deep pot or heavy skillet to 350°F (175°C). Working in batches, carefully lower wings into oil and fry 8–10 minutes until crisp and cooked through. Drain on paper towels. If using frying, keep wings warm in a 200°F (95°C) oven while finishing remaining batches.

While wings are cooking, make the sauce. In a small saucepan set over low heat, melt butter slowly. Once melted, whisk in hot sauce, brown sugar, apple cider vinegar, Worcestershire, and honey if using. Warm until the sauce is glossy and just combined (do not boil). Taste and adjust heat with cayenne pepper or add a pinch more sugar/vinegar to balance. Keep warm.

Alternatively, for a quicker method, combine ingredients in a microwave-safe bowl and heat in 20-second increments, stirring between each, until butter melts and mixture is homogenous.

Place cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings in two additions, gently tossing after each addition with tongs to ensure each wing is evenly coated.

Transfer wings to a serving platter. Sprinkle chopped parsley if using. Serve immediately with ranch dressing and celery sticks on the side for dipping.