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 under cold water and dry them thoroughly with a towel.

Preheat and wash

Prick each potato several times with a fork. Rub the skins with olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper, distributing evenly over all potatoes. Place potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until a skewer or knife slides in easily and the centers are fully cooked.

Bake whole potatoes

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, scoop out most of the flesh, leaving a 1/4-inch (6 mm) shell of potato attached to the skin to maintain structure. Reserve the scooped potato for another use (mashed potatoes, etc.).

Cool and halve

Brush the inside and outside of each potato skin lightly with remaining olive oil (reserve a little if needed). Place skins cut side up on a baking sheet lined with parchment or foil. Bake at 425°F (220°C) for 10 minutes, then flip skins cut side down and bake 5–8 more minutes until the edges are crisp and golden. Remove from oven.

Crisp the skins

While potatoes are baking, cook the bacon until crisp. For stovetop: place bacon in a cold skillet, cook over medium heat turning occasionally until crisp, about 8–12 minutes; drain on paper towels and crumble once cooled. For oven: lay bacon on a foil-lined baking sheet and bake at 400°F (200°C) for 12–18 minutes until crisp, then drain and crumble.

Cook bacon

Divide the shredded cheddar evenly among the potato skins, sprinkling the cheese inside each skin. Sprinkle the crumbled bacon evenly over the cheese. Return the loaded skins to the oven and bake at 425°F (220°C) for 5–7 minutes, until the cheese is fully melted and bubbly.

Assemble and top

While skins bake, thinly slice the green onions (both white and green parts). Reserve about 1 tablespoon of the green part for final garnish if using chives separately.

Prepare green onions

Remove the potato skins from the oven. Immediately sprinkle sliced green onions over the hot melted cheese. Add a small dollop (about 1 tablespoon) of sour cream to each skin, or serve the sour cream in a bowl alongside for dipping. If using chives, finely chop and sprinkle over the sour cream or skins for extra color.

Finish and garnish

Serve the loaded potato skins hot. They are best enjoyed fresh from the oven to preserve crispness and melted cheese.

Serve

large russet potatoes

olive oil

salt

black pepper

sharp cheddar cheese, shredded

bacon

green onions (scallions)

sour cream

chives (optional)

If using a block of mozzarella, cut into 12 uniform sticks about 3/4–1 inch thick and 3–4 inches long. Pat dry with paper towels to remove surface moisture; this helps the breading stick.

Place cut sticks on a baking sheet lined with parchment and freeze uncovered for at least 30 minutes (or up to 2 hours). Freezing firms the cheese so it won’t ooze during frying.

Arrange three shallow bowls or rimmed plates: (1) flour mixed with cornstarch and a pinch of salt, (2) beaten eggs mixed with 2 tablespoons cold water (or milk/buttermilk), (3) breadcrumbs mixed with Parmesan, Italian seasoning, garlic powder, salt and black pepper.

Set up stations

Lightly coat each frozen mozzarella stick first in the flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip back into the bowl.

Press the egg-coated stick into the breadcrumb mixture, turning to fully coat. For a sturdier double coating (recommended), return the coated stick to the egg wash briefly, then re-coat in breadcrumbs. Place finished sticks on a baking sheet lined with parchment and return to the freezer for at least 15–20 minutes (this second freeze further prevents cheese leakage).

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups). Heat oil 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 slowly.

Working in small batches (3–4 sticks at a time so temperature remains steady), fry the frozen breaded mozzarella sticks for 1.5–2 minutes, turning once, until golden brown on all sides. Do not overcook; long frying time will cause the cheese to melt out.

Using a slotted spoon or spider, transfer fried sticks to a wire rack set over a baking sheet or paper towels to drain. Let rest 1–2 minutes before serving; this allows crust to set and reduces hot cheese leakage.

If you prefer baking: preheat oven to 425°F (220°C). Place frozen coated sticks on a parchment-lined baking sheet, spray lightly with oil, and bake 10–12 minutes, flipping halfway, until golden and crisp.

Warm marinara sauce in a small saucepan over low heat until heated through. Stir in chopped basil and red pepper flakes if using.

Serve mozzarella sticks hot with warmed marinara sauce for dipping. Recommend 3 sticks per person as an appetizer; adjust servings accordingly.

low-moisture mozzarella sticks (block), cut into 3/4-1 inch wide sticks

all-purpose flour

large eggs

cold water

plain breadcrumbs (panko or regular)

grated Parmesan cheese

Italian seasoning

garlic powder

cornstarch

milk or buttermilk

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

store-bought or homemade marinara sauce

fresh basil (optional, chopped)

red pepper flakes (optional)

Pat the chicken wings thoroughly with paper towels to remove as much moisture as possible. Trim any excess skin or tips if needed; discard tips or save for stock.

Pat dry and trim

Place the wings in a large bowl. Sprinkle the baking powder, kosher salt, and black pepper over the wings. Toss thoroughly to coat each piece evenly. The baking powder helps the skin crisp when cooked.

Refrigerate the coated wings on a wire rack set over a rimmed baking sheet for 30–60 minutes uncovered if time allows — this further dries the skin for better crisping (optional but recommended).

Pour the vegetable oil into a large heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain temperature.

Heat oil

Working in 2–3 batches (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes until the skin is deep golden and internal temperature reaches 165°F (74°C). Turn occasionally for even browning. Remove wings with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a low oven (200°F / 95°C) if cooking multiple batches.

Fry in batches

Optional double-fry for extra crispiness: after the first fry, let wings rest 5 minutes, then increase oil temperature to 375°F (190°C) and fry 1–2 minutes until extremely crisp. Drain on a rack.

In a small saucepan over low heat, combine the unsalted butter, hot sauce, white vinegar, light brown sugar, Worcestershire sauce, garlic powder, and cayenne (if using). Stir constantly until butter is fully melted and sauce is smooth, about 2–3 minutes. Do not boil. Taste and adjust vinegar or sugar to balance tang and heat.

Combine and melt

Keep the sauce warm on the lowest heat setting or transfer to a heatproof bowl.

Place hot, drained wings in a large clean mixing bowl. Pour the warm buffalo sauce over the wings and toss vigorously but gently until each wing is evenly coated (use tongs if preferred).

Coat wings

Transfer wings to a serving platter. Garnish with chopped fresh parsley if desired. Serve immediately with ranch dressing, celery sticks, and carrot sticks on the side.

If you prefer extra sauce on the side, reserve 2–3 tablespoons of the sauce before tossing and serve alongside.

chicken wings (split into drumettes and flats)

baking powder (aluminum-free)

kosher salt

freshly ground black pepper

unsalted butter

hot sauce (Frank's RedHot or similar)

white vinegar

light brown sugar

Worcestershire sauce

cayenne pepper (optional, for extra heat)

vegetable oil (for frying)

chopped fresh parsley (optional, garnish)

store-bought or homemade ranch dressing

celery sticks (for serving)

carrot sticks (for serving)

In a large mixing bowl or bowl of a stand mixer, combine 3 cups all-purpose flour, 2 tsp instant dry yeast, 1 tsp salt and 1 tbsp sugar. Whisk to distribute dry ingredients.

Prepare dough

Warm 1 cup water and 1/2 cup milk to about 100–110°F (warm to the touch). Add 3 tbsp olive oil into the warm liquids.

Make a well in the dry ingredients and pour the warm liquid mixture in. Mix with a dough hook or wooden spoon until a shaggy dough forms, then knead 6–8 minutes by hand on a lightly floured surface or 4–5 minutes in a mixer until smooth and elastic. If dough is very sticky, add up to 2 tbsp more flour, a tablespoon at a time.

Form dough into a ball, place in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Punch down the risen dough and turn onto a lightly floured surface. For 6 large breadsticks: divide into 6 equal pieces (about 140 g each). For 12 smaller breadsticks: divide into 12 equal pieces (about 70 g each). Roll each piece into a 10–12 inch rope and place on a parchment-lined baking sheet about 1" apart. If you prefer twisted breadsticks, gently roll while stretching and twist each rope several times before placing on sheet.

Shape breadsticks

Cover shaped breadsticks loosely and let rise for 20–30 minutes until puffy.

Preheat oven to 400°F (200°C). In a small bowl mix 2 tbsp melted butter (optional) with 1 tsp garlic powder and 1 tsp dried Italian herbs. Brush each breadstick with the butter or olive oil (use additional olive oil if not using butter). Sprinkle with coarse salt and 2 tbsp grated Parmesan, if using.

Finish and bake

Bake in the preheated oven for 12–15 minutes, until golden brown on top. Larger (6) sticks may take toward 15 minutes; smaller (12) sticks may take ~12 minutes.

Remove from oven and brush again lightly with remaining melted butter or olive oil. Let cool a few minutes on the pan before transferring to a serving basket.

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped yellow onion and sauté 3–4 minutes until softened. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sauté aromatics

Add 14 oz crushed tomatoes and 1 tbsp tomato paste, stirring to combine. Add 1/2 tsp sugar, 1 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.

Simmer sauce

Reduce heat to low and simmer, partially covered, 12–15 minutes to meld flavors. If the sauce is too thick, stir in up to 2 tbsp water to reach a dipping consistency.

Taste and adjust seasoning. Stir in 1 tbsp chopped fresh basil if using. Remove from heat and keep warm until serving in a small warmed bowl alongside the breadsticks.