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

Preheat the oven to 425°F (220°C). Scrub the russet potatoes thoroughly under running water to remove dirt. Pat dry with a towel.

Preheat and wash

Poke each potato 6–8 times with a fork to allow steam to escape. Rub each potato with 2 tbs olive oil (divide evenly) and sprinkle with the kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender, 45–55 minutes depending on size (a fork should slide in easily).

Bake the potatoes

Remove potatoes from the oven and let cool just until you can handle them (10–15 minutes). Slice each potato lengthwise into two halves. Using a spoon, scoop out most of the flesh from each half, leaving about 1/4 inch of potato attached to the skin to keep structure. Reserve scooped potato for another use (or mash later).

Cool and halve

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with the melted butter (divide 2 tbs among skins) and a light additional drizzle of olive oil if desired. Place skins cut-side down on a parchment-lined baking sheet and bake for 10 minutes. Flip skins so cut-side is up and bake another 5–7 minutes until edges are crisp and golden.

Crisp the skins

While skins are crisping, place bacon slices 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 the bacon

Turn oven to broil on high (or keep at 450°F if your broiler is strong). Arrange baked potato skins cut-side up on the baking sheet. Sprinkle about 2 tablespoons of shredded cheddar into each skin (use the 2 cups total evenly). Top each with an even portion of chopped bacon. Place the baking sheet under the broiler (or back in the hot oven) and broil 2–3 minutes, watching closely, until cheese is melted and bubbly and edges begin to brown.

Assemble and melt cheese

While cheese melts, trim and thinly slice the green onions on the bias. Reserve a small amount of the green onion whites to mix into sour cream if desired; the rest will be used as garnish.

Prepare green onions

Remove potato skins from oven. Top each with a dollop (about 1 tablespoon) of sour cream or serve sour cream on the side (use the 1 cup total). Sprinkle sliced green onions over the cheese and bacon. If desired, finish with a pinch of snipped chives and a light dusting of smoked paprika or a few drops of hot sauce for extra kick.

Serve immediately while hot and crispy. Makes a great appetizer or snack. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.

russet potatoes (medium)

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon

green onions (scallions)

unsalted butter (melted)

sour cream

chives, finely snipped (optional)

hot sauce or smoked paprika (optional)

Cut the 16 oz block of low-moisture mozzarella into sticks roughly 3 inches long by 3/4 inch wide (about 8–12 sticks depending on size). Pat each stick dry with paper towels to remove surface moisture — this helps prevent leaks during frying.

Place the cut sticks on a parchment-lined tray and freeze for at least 30 minutes (preferably 1 hour). Freezing firms the cheese so it holds shape while breading and frying.

Set up three shallow bowls or pie plates: bowl 1 — flour; bowl 2 — whisk together eggs and 3 tbsp cold water until smooth; bowl 3 — combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper.

If using cornstarch for extra adhesion, spread the cornstarch in a small shallow dish. Dredge each frozen cheese stick first in cornstarch (light coating), then in flour, shaking off excess. Next dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. For an extra-secure double coating, return the coated stick to the egg wash briefly and then again into the breadcrumbs.

Place breaded sticks on a parchment-lined tray and return to the freezer for at least 30 minutes (recommended 1–2 hours). This additional freeze step ensures the coating sets and reduces cheese leakage during frying.

Pour about 3–4 cups of neutral oil into a deep, heavy-bottomed pot or deep fryer so there's enough to submerge the sticks (about 2–3 inches deep). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb piece — it should sizzle and brown in ~45–60 seconds.

Fry the frozen breaded sticks in batches (do not overcrowd) for 1.5–2 minutes per side or until golden brown and crisp. Turn once with a slotted spoon or tongs. Total fry time should be about 3–4 minutes. Keep oil temperature steady — lower to 325°F if it browns too quickly before the center is hot, or raise slightly if temp drops when adding sticks.

Use a slotted spoon to transfer cooked sticks to a paper towel-lined plate to drain excess oil. Let rest 1 minute before serving; cheese will be very hot inside.

While breading or frying, make the quick marinara. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the 14 oz crushed tomatoes, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and simmer gently for 10–12 minutes, partially covered, until slightly thickened.

Taste and adjust seasoning; add up to 1/2 tsp sugar if the tomatoes taste too acidic. Stir in torn basil leaves in the last minute, remove from heat and keep warm.

Arrange mozzarella sticks on a platter with a small bowl of warm marinara sauce. Serve immediately so sticks are crisp on the outside and melty inside. Provide tongs or forks — warn guests cheese will be hot.

Leftover sticks can be refrigerated in a single layer for up to 2 days and reheated in a 400°F (200°C) oven for 6–8 minutes or air-fried at 375°F (190°C) for 4–6 minutes until hot and crisp.

low-moisture whole-milk mozzarella

all-purpose flour

large eggs

cold water

plain dry breadcrumbs (panko or mixture)

finely grated Parmesan cheese

dried Italian seasoning

garlic powder

onion powder

cornstarch

cold water (for slurry)

neutral oil with high smoke point (vegetable, canola, or peanut)

canned crushed tomatoes

extra-virgin olive oil

garlic, minced

dried oregano

red pepper flakes

salt

black pepper

fresh basil leaves (optional)

sugar (optional, to taste)

Pat the chicken wings very dry with paper towels. This helps them get crispy.

If whole wings, separate into drumette and wingette and discard tips or save for stock.

Place the wings in a large bowl. Add baking powder, kosher salt, black pepper, and garlic powder. Toss thoroughly so each piece is evenly coated.

Arrange a wire rack on a baking sheet (lined with foil for easier cleanup). Place wings in a single layer spaced slightly apart. Refrigerate uncovered for 30–60 minutes to dry the skin further (optional but recommended).

Preheat oven to 425°F (220°C). Bake wings on the prepared rack for 20 minutes, then flip and bake another 15–25 minutes until golden brown and crisp and internal temperature reaches 165°F (74°C). Total baking time typically 35–45 minutes depending on wing size.

Oven method (recommended)

Heat 1–2 inches of neutral oil (vegetable or peanut) in a deep skillet to 350°F (175°C). Fry wings in batches 7–9 minutes until cooked through and crisp. Drain on paper towels.

Alternative: Frying

Preheat air-fryer to 400°F (200°C). Arrange wings in a single layer and cook 20–25 minutes, shaking halfway, until crisp and cooked through.

Alternative: Air-fryer

While wings cook, make the buffalo sauce. In a small saucepan over low heat, melt the butter gently—do not boil.

Whisk in hot sauce, vinegar, Worcestershire, honey (or brown sugar), smoked paprika (if using), and salt. Continue to whisk until combined and just warmed through, then remove from heat.

Taste and adjust heat or sweetness: add more hot sauce to increase spice, or more honey to balance heat.

When wings are cooked and crisp, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings.

Toss vigorously until every wing is evenly coated. If you prefer saucier wings, reserve a few tablespoons of sauce and add more to taste.

Place wings on a serving platter, garnish with chopped parsley if desired.

While wings finish, mix mayonnaise, sour cream, and buttermilk in a small bowl until smooth.

Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, salt, and pepper. Adjust consistency with additional buttermilk if you want thinner dressing.

Taste and adjust seasoning. Chill in the refrigerator for at least 10 minutes if time allows to let flavors meld.

Serve the buffalo wings hot with the ranch dressing on the side, along with celery and carrot sticks.