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 your oven to 400°F (200°C). Wash the russet potatoes thoroughly under cold water and scrub the skins to remove any dirt. Pat them dry with a towel.

Prepare the Potatoes

Prick each potato several times with a fork to allow steam to escape. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until the skins are crispy and a fork easily pierces the flesh.

Bake the Potatoes

Once baked, remove the potatoes from the oven and let them cool for about 10-15 minutes. Carefully cut each potato in half lengthwise and scoop out a portion of the flesh, leaving a thin layer of potato attached to the skin.

Cool and Cut the Potatoes

Brush the insides of each potato skin with olive oil, and sprinkle with salt and black pepper to taste.

Season and Brush with Olive Oil

Place the potato skins on a baking sheet, cut side up, and return them to the oven. Bake for an additional 10-15 minutes, until they are golden brown and crispy.

Bake the Skins

Remove the crispy potato skins from the oven. Sprinkle each skin generously with shredded cheddar cheese, crumbled bacon, and sliced green onions.

Add Toppings

Return the loaded potato skins to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Remove from the oven and let cool slightly. Serve hot with a side of sour cream for dipping.

Serve

Russet potatoes

Olive oil

Salt

Black pepper

Cheddar cheese

Cooked bacon, crumbled

Green onions, sliced

Sour cream

Take the mozzarella cheese sticks out of the packaging and place them on a plate. Freeze the cheese sticks for at least 30 minutes to help them hold their shape during frying.

Prepare the cheese

In three shallow dishes, prepare the breading station: In the first dish, add the all-purpose flour. In the second dish, beat the eggs. In the third dish, mix the breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper.

Set up the breading station

Remove the frozen mozzarella sticks from the freezer. Dredge each cheese stick in flour, making sure to coat evenly. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the cheese stick in the breadcrumb mixture, pressing lightly to adhere. Repeat for all cheese sticks.

Bread the cheese sticks

In a large pot or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles and bubbles, the oil is ready.

Heat the oil

Carefully place a few breaded mozzarella sticks into the hot oil, making sure not to overcrowd the pot. Fry them for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them and let them drain on paper towels.

Fry the mozzarella sticks

Serve the mozzarella sticks hot with marinara sauce on the side for dipping.

Mozzarella cheese sticks

All-purpose flour

Eggs

Breadcrumbs

Italian seasoning

Garlic powder

Vegetable oil

Marinara sauce

Preheat the Oven

In a large bowl, combine chicken wings, baking powder, salt, and black pepper. Toss until the wings are evenly coated.

Prepare the Wings

Place the coated chicken wings on a wire rack set over a baking sheet, ensuring they are spaced evenly.

Arrange on Baking Sheet

Bake the wings in the preheated oven for 40-45 minutes, turning halfway through, until they are crispy and golden brown.

Bake in Preheated Oven

In a small saucepan over medium heat, melt the unsalted butter.

Melt Butter

Once melted, add the hot sauce, garlic powder, and Worcestershire sauce. Stir well until combined. Remove from heat.

Combine Sauce Ingredients

Once the wings are done baking, transfer them to a large bowl and pour the buffalo sauce over them.

Combine Wings and Sauce

Toss the wings in the sauce until they are evenly coated.

Toss to Coat

In a bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.