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 the oven to 400°F (200°C). Scrub the russet potatoes thoroughly and pat dry.

Prick each potato a few times with a fork. Rub the skins with 2 tablespoons olive oil, then sprinkle evenly with coarse salt and black pepper.

Place potatoes directly on the oven rack (or on a baking sheet) and bake for 45–60 minutes, until the skins are crisp and a skewer inserts easily into the center. Exact time depends on potato size.

Remove potatoes from 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 the majority of the flesh, leaving about 1/4 inch of potato attached to the skin so the shell holds its shape. Reserve scooped potato for another use (mashed potatoes, soup, etc.).

Hollow the potatoes

Brush the inside and outside of each potato skin with the melted butter. Sprinkle the insides lightly with garlic powder and smoked paprika (if using). Arrange skins cut-side up on a baking sheet. Return to the oven and bake at 425°F (220°C) for 10 minutes, then flip skins cut-side down and bake another 5–8 minutes until edges are crisp.

Crisp the skins

While skins crisp, cook the bacon until crispy: either fry in a skillet over medium heat for 8–10 minutes, or bake on a foil-lined sheet at 400°F (200°C) for 15–20 minutes. Drain on paper towels and chop into small pieces. Thinly slice the green onions, separating white and green parts if desired.

Prepare bacon & onions

Reduce oven to 425°F (if necessary). Flip potato skins cut-side up. Divide shredded cheddar evenly among the skins (about 2–3 tablespoons per half, more for generous topping). Sprinkle chopped bacon over the cheese. Return to oven and bake 5–7 minutes, or until cheese is melted and bubbly.

Assemble and melt cheese

Remove potato skins from oven. Sprinkle sliced green onions over the tops. Serve immediately with sour cream on the side for dipping or dolloped on each skin. Optionally garnish with extra paprika or chives.

Finish & serve

russet potatoes (medium)

olive oil

coarse salt

black pepper

sharp cheddar cheese, shredded

bacon strips

green onions (scallions)

sour cream

unsalted butter, melted

garlic powder

smoked paprika (optional)

If using a block of mozzarella, cut into 12 even sticks about 3/4" x 3/4" x 3.5". Arrange the mozzarella sticks in a single layer on a baking sheet lined with parchment and freeze for at least 30 minutes (ideally 60 minutes). Freezing prevents excessive melting during frying.

Freeze cheese

Line three shallow dishes or bowls: one with the flour, one with the egg wash, and one with the seasoned breadcrumbs. In the flour bowl spread the 1 cup all-purpose flour. In a medium bowl whisk together 3 eggs and 2 tablespoons cold water until homogenous. In the third bowl combine 2 cups breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt and 1 teaspoon black pepper. Mix well.

Working with a few sticks at a time, dredge each frozen mozzarella stick in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then coat thoroughly with the breadcrumb mixture, pressing gently so crumbs adhere. For a thicker coating and to reduce leakage, repeat the egg and breadcrumb steps once more to double-coat each stick.

Place breaded sticks on a baking sheet lined with parchment and return to the freezer for 15–30 minutes to further firm up the coating. This chilling step helps the cheese hold its shape during frying.

Pour about 3–4 cups of vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to reach 2–3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle immediately and brown in about 30–45 seconds.

Remove breaded sticks from the freezer. Fry in small batches (3–4 sticks at a time depending on pan size) so the oil temperature stays consistent. Carefully lower each stick into the hot oil and fry for 1 to 1 1/2 minutes per side, turning once with tongs, until golden brown and crisp. Do not overcrowd the pan.

Use a slotted spoon or spider to transfer cooked mozzarella sticks to a wire rack set over a baking sheet or to paper towels to drain. If desired, keep them warm in a 200°F (95°C) oven on a wire rack while frying remaining batches. Let rest 1–2 minutes before serving so the cheese sets slightly.

Heat the marinara sauce in a small saucepan over medium-low heat until simmering, or microwave in a covered bowl until hot (about 45–60 seconds). Stir in chopped basil if using.

Serve the hot mozzarella sticks immediately with warm marinara sauce for dipping. Enjoy while still hot and crispy.

mozzarella cheese sticks (string cheese) or block cut into sticks

all-purpose flour

large eggs

cold water

dry breadcrumbs (panko for extra crunch)

grated Parmesan cheese

dried Italian seasoning

salt

vegetable oil (or canola)

prepared marinara sauce

fresh basil (optional, chopped)

Pat the wings very dry with paper towels. Remove any excess skin or small wing tips if present. Drying the skin helps it crisp in the oven.

Prep and dry

Place wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin when baked.

Season

Arrange the coated wings on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 30 minutes if time allows (this further dries the skin). If short on time, proceed immediately to baking.

Rest

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Bake the wings on the wire rack over the baking sheet for 35-45 minutes, turning once halfway through, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). For extra crispness, broil for 1-2 minutes at the end watch closely to avoid burning.

While the wings bake, make the buffalo sauce: In a small saucepan over low heat, melt the butter without letting it brown.

Add the hot sauce, light brown sugar, apple cider vinegar, Worcestershire sauce, cayenne (if using), and salt. Whisk until combined and warm. Taste and adjust salt or heat. Keep the sauce warm on the lowest heat or transfer to a heatproof bowl.

When the wings are done, transfer them (in batches if necessary) to a large clean mixing bowl. Pour about three-quarters of the warm buffalo sauce over the wings and toss vigorously until evenly coated. Reserve the remaining sauce for serving or to add more if desired.

Arrange wings on a platter, garnish with chopped fresh parsley if using, and serve immediately with ranch dressing and celery sticks on the side.

whole chicken wings (drumettes + wingettes)

kosher salt

baking powder (aluminum-free)

unsalted butter

hot sauce (Frank's RedHot or similar)

light brown sugar

apple cider vinegar

Worcestershire sauce

cayenne pepper (optional, for extra heat)

ranch dressing

celery sticks

chopped fresh parsley (optional)

In a large mixing bowl or stand mixer bowl, combine 4 cups all-purpose flour, 2 tsp instant yeast, 1 tbs granulated sugar, and 1 tsp fine sea salt. Whisk briefly to distribute. Add 1 1/2 cups warm water (about 105–115°F/40–46°C) and 2 tablespoons olive oil. If using a stand mixer, attach the dough hook and mix on low until a shaggy dough forms (~2 minutes). Knead by mixer for 6–8 minutes until the dough is smooth and elastic; if kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes. The dough should be slightly tacky but not sticky. Form into a ball.

Mix and proof dough

Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough ball in it, turning to coat. Cover the bowl with plastic wrap or a damp towel and let proof in a warm draft-free place until doubled in size, about 1 to 1 1/4 hours.

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. For a 6-piece basket: divide dough into 6 equal portions (roughly 6–6.5 ounces / 170–185 g each). For a 12-piece basket: divide into 12 portions (~3–3.25 ounces / 85–92 g). Roll each portion into a 7–9 inch long log, tapering slightly at the ends if desired. Place the shaped sticks on a parchment-lined baking sheet, leaving 1–2 inches between each so they can rise slightly.

Shape breadsticks

Cover shaped breadsticks with a lightly oiled piece of plastic wrap or a clean towel and allow a final rise for 25–30 minutes until puffy.

Preheat the oven to 400°F (200°C) while dough does its final rise. Brush each stick lightly with melted butter (reserve a tablespoon for finishing) or a little olive oil. Optionally sprinkle lightly with garlic powder and dried parsley now. Bake in the preheated oven on the middle rack for 12–15 minutes, rotating the pan halfway if your oven runs hot, until golden brown on top and bottoms sound hollow when tapped.

Bake

Remove breadsticks from oven and immediately brush with the remaining melted butter. Sprinkle coarse sea salt or flaky salt to taste while warm. Let cool 5 minutes before serving alongside sauce.

Finish

In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1/4 cup finely minced onion and sauté until translucent, 3–4 minutes. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sauté aromatics

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste until combined. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp granulated sugar, 1/4 tsp red pepper flakes, 3/4 tsp salt, and 1/4 tsp black pepper. Bring the mixture to a gentle simmer over medium-low heat.

Build sauce

Reduce heat to low and let the sauce simmer gently, uncovered or partially covered, for 12–15 minutes to thicken and allow flavors to meld. Stir occasionally to prevent sticking. Taste and adjust seasoning—add more salt, sugar, or red pepper flakes to preference. If using, tear and stir in fresh basil leaves just before removing from heat.

Transfer sauce to a small serving bowl or ramekin. Keep warm until serving. The sauce can be prepared ahead and reheated gently; if it thickens too much on standing, thin with a splash of water.