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 the russet potatoes under cold water to remove dirt; pat dry with a towel.

Preheat and wash

Prick each potato a few times with a fork. Rub each potato with 2 tbs olive oil, then sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper, turning to coat evenly. Place potatoes directly on an oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and an inserted skewer or knife meets little resistance (potatoes should be fully cooked). Cooking time will vary by potato size.

Bake potatoes

Remove potatoes from oven and let cool for 10–15 minutes until cool enough to handle but still warm. Cut each potato in half lengthwise. Use a spoon to scoop out and reserve most of the flesh, leaving about 1/4 inch of potato attached to the skin to create a sturdy shell. Reserve removed potato flesh for another use (mashed potatoes, soup) or discard.

Cool and halve

Increase oven temperature to 425°F (220°C). Place potato skins cut-side up on a baking sheet. Brush the inside and edges lightly with the 2 tbs melted butter (or additional olive oil if preferred). Bake the skins for 10 minutes, then flip them cut-side down and bake an additional 5–8 minutes until edges are deeply crisp.

Crisp the skins

While skins crisp, place 8 slices of bacon in a cold skillet and cook over medium heat, turning occasionally, until crispy, about 8–10 minutes. Transfer to paper towels to drain and cool, then crumble or chop into small pieces. Alternatively, bake bacon on a foil-lined sheet at 400°F (200°C) for 15–20 minutes until crisp.

Cook bacon

Remove baking sheet from oven and flip skins cut-side up. Sprinkle a small amount of shredded cheddar (about 1–2 tablespoons) into each skin, then add a pinch of crumbled bacon to each. Top each with an additional 1–2 tablespoons of cheddar so cheese will melt over the filling. Return to oven and bake at 425°F (220°C) for 5–7 minutes, until cheese is melted and bubbly and bacon is warmed.

Fill the skins

While skins finish melting, thinly slice 4 green onions (both white and green parts). Immediately after removing the potato skins from the oven, sprinkle sliced green onions over the hot, cheesy skins so they soften slightly but retain brightness.

Add green onions

Transfer loaded potato skins to a serving platter. Place 1 cup sour cream in a small bowl alongside for dipping, or dollop about 1 tablespoon of sour cream on each skin if preferred. Garnish with the 2 tbs additional thinly sliced chives or green onion and, if desired, a light sprinkle of smoked paprika or a few drops of hot sauce for a touch of heat.

Serve immediately while skins are hot and crispy. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.

large russet potatoes

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon

green onions (scallions)

unsalted butter, melted

sour cream

chives or additional green onion, thinly sliced

optional: hot sauce or smoked paprika

Unwrap the 12 mozzarella sticks. If using large sticks, cut each in half to make 24 shorter sticks. Pat each stick dry with paper towels to remove surface moisture — this helps the coating adhere and reduces leaking cheese during frying. Place prepared sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (or up to 2 hours) to firm them.

Prepare cheese

Place the 1 cup all-purpose flour in a shallow bowl and season lightly with 1/4 tsp of the salt and a pinch of pepper. In a second shallow bowl whisk together the 3 large eggs and 3 tbs milk until smooth. In a third shallow bowl combine 2 cups plain breadcrumbs, 1 cup panko, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried Italian seasoning, remaining 3/4 tsp salt, and 1/2 tsp black pepper; mix thoroughly.

Set up breading stations

Working with a few sticks at a time from the freezer, roll each stick in the flour to coat completely, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumb mixture so breadcrumbs adhere well. Lay coated sticks on a parchment-lined baking sheet. For a thicker crust, repeat the dip in egg and the breadcrumb press a second time for each stick. Once breaded, return the tray to the freezer for at least 15 minutes (this step helps prevent cheese from leaking during frying).

Bread the sticks — first coat

Pour about 1 to 1 1/2 inches of vegetable oil into a heavy-bottomed skillet or Dutch oven (about 1 cup will cover the bottom for shallow frying; add more if needed to reach depth). 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 and brown within about 30–45 seconds.

Heat oil

Carefully place 3–4 frozen breaded mozzarella sticks into the hot oil without crowding (work in batches). Fry for 1 to 1 1/2 minutes per side, turning gently with tongs, until golden brown and crisp. Do not over-fry; prolonged frying will cause cheese to leak. Remove with a slotted spoon or tongs and transfer to a plate lined with paper towels to drain. If desired, keep cooked sticks warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches.

Fry the sticks

Let the mozzarella sticks rest 1–2 minutes — they will be very hot inside. Serve immediately with 1 cup warm marinara sauce for dipping. Optionally garnish with extra grated Parmesan and chopped fresh parsley or basil.

Serve

mozzarella cheese sticks (string cheese)

all-purpose flour

large eggs

milk

plain breadcrumbs

panko breadcrumbs

grated Parmesan cheese

garlic powder

dried Italian seasoning

salt

black pepper

vegetable oil (for frying)

marinara sauce (store-bought or homemade)

Pat the chicken wings dry with paper towels. Removing surface moisture helps them crisp. If whole wings, separate into drumettes and flats and discard tips or reserve for stock.

Prep and dry

Place the wings in a large bowl. Add the baking powder, kosher salt, black pepper, garlic powder and the tablespoon of oil. Toss thoroughly to coat evenly; the baking powder helps crisp the skin when baked.

Coat with baking powder and seasonings

For best extra-crispy skin, arrange wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes to dry the skin further. If short on time, proceed directly to cooking.

Refrigerate (optional but recommended)

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack placed over a rimmed baking sheet (or on a parchment-lined sheet if you don’t have a rack). Bake 35–45 minutes, turning once halfway through, until skin is deep golden and juices run clear. Internal temperature should read 165°F (74°C).

Bake the wings

If frying, heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and cooked through. Drain on paper towels and keep warm.

Alternative: Frying

While the wings cook, melt the butter in a small saucepan over low heat or in a microwave-safe bowl. Add the hot sauce, white vinegar, Worcestershire sauce, honey (or sugar), smoked paprika (if using), and salt. Whisk until smooth and slightly emulsified. Taste and adjust heat or salt as desired.

Melt butter and combine

Keep the sauce warm on very low heat or transfer to a heatproof bowl just before wings are done so it remains fluid for tossing. Do not boil; that will separate the butter.

Warm before tossing

Place the hot wings in a large clean bowl. Pour about two-thirds of the sauce over the wings and toss using tongs until evenly coated. Reserve the remaining sauce for serving on the side or for additional glazing.

Toss wings in sauce

In a small bowl, whisk together the mayonnaise, buttermilk and sour cream until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt and pepper. Adjust thickness with more buttermilk (one teaspoon at a time) if you prefer a thinner dressing.

Make the dressing

Refrigerate the ranch for at least 15 minutes to let flavors meld. Taste and adjust seasoning before serving.

Chill and rest

Arrange the sauced wings on a platter. Spoon any reserved buffalo sauce over the top if you like them saucier. Garnish with chopped parsley or chives if desired.

Serve immediately with the chilled ranch dressing and celery and carrot sticks on the side.

chicken wing pieces (drumettes and flats)

baking powder (aluminum-free)

vegetable oil (for tossing before baking or for frying)

unsalted butter

Frank's RedHot or other cayenne hot sauce

distilled white vinegar

Worcestershire sauce

honey or granulated sugar

smoked paprika (optional)

fine salt

mayonnaise

buttermilk

fresh chives, chopped

fresh parsley, chopped

dried dill

onion powder

lemon juice

celery sticks

carrot sticks

extra chopped parsley or chives (optional)

In a large bowl combine 2 cups flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Whisk to distribute. Add 3/4 cup warm water (105–115°F / 40–46°C) and 2 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky. If dough is too sticky, sprinkle up to 2 tbs extra flour; if too dry, add 1 tsp water at a time.

Mix and knead

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

First rise

Punch the dough down gently and turn it onto a lightly floured surface. Divide into 6 equal pieces (about 2 oz/55 g each). Roll each piece into a 7–8 inch long rope, tapering the ends slightly if desired. Place on a parchment-lined baking sheet spaced 1 inch apart.

Shape breadsticks

Cover the shaped sticks loosely with lightly oiled plastic or a towel and let rest 20–30 minutes until puffy.

Second rise

Preheat oven to 400°F (200°C). In a small bowl mix melted butter with 1/2 tsp garlic powder and 1 tsp dried parsley. Brush the sticks lightly with olive oil first (or use the butter mixture if you prefer richer flavor), then sprinkle with coarse sea salt. Bake for 12–16 minutes until golden brown on top and bottom. Remove from oven and immediately brush with the garlic-butter mixture for extra flavor.

Preheat and finish

Let cool slightly on a rack for 5 minutes, then serve warm in a basket alongside the dipping sauce.

In a small saucepan warm 1 tbs olive oil over medium heat. Add 1/4 cup finely minced onion and cook, stirring, until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30–45 seconds until fragrant, careful not to brown.

Sweat aromatics

Stir in 1 cup crushed tomatoes and 1 tbs tomato paste until combined. Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp sugar, 1/8 tsp red pepper flakes (if using), 1/2 tsp salt and 1/4 tsp black pepper. Add 2 tbs water to loosen the sauce to a dipping consistency.

Build the sauce

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to concentrate flavors, stirring occasionally. Taste and adjust salt, sugar or pepper.

Simmer

Stir in 1 tbs chopped fresh basil if using. Remove from heat and transfer to a small bowl for serving. Keep warm or at room temperature for up to 2 hours; refrigerate leftovers in an airtight container for up to 4 days.