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 potatoes clean and dry thoroughly.

Preheat and prepare potatoes

Prick each potato several times with a fork. Rub potatoes all over with olive oil, then sprinkle with kosher salt and black pepper. Place directly on an oven rack or on a baking sheet and roast for 45–60 minutes, until skins are crisp and a skewer or knife inserts easily into the center. Timing depends on potato size.

Roast potatoes

Remove potatoes from oven and let cool for 10–15 minutes until cool enough to handle. Slice each potato lengthwise into two halves.

Cool and halve

Using a spoon, carefully scoop out and reserve about 2–3 tablespoons of flesh from each half, leaving approximately 1/4 inch of potato attached to the skin to maintain structure. Mix the reserved potato flesh with the softened butter and a pinch of salt; set aside (optional use as a garnish or to mix into sour cream).

Scoop and butter

Increase oven temperature to 450°F (230°C) or set broiler to medium-high. Arrange potato skins cut side up on a baking sheet lined with parchment or foil. Brush or spread a thin layer of the buttered reserved potato mixture or a light brush of olive oil inside each skin. Bake for 8–12 minutes until edges are crisp and lightly browned.

Crisp the skins

Remove the skins from the oven. Evenly distribute shredded cheddar cheese among the skins (about 2–3 tablespoons per skin). Crumble the cooked bacon and sprinkle over the cheese. Return to the oven for 3–5 minutes, or until cheese is fully melted and bubbly. If using broiler, watch closely to avoid burning.

Add cheese and bacon

Remove loaded skins from oven. Sprinkle thinly sliced green onions over the hot cheese and bacon. If desired, dust lightly with smoked paprika and sprinkle snipped chives for color and extra flavor.

Garnish

Serve immediately with a bowl of sour cream for dipping (about 2 tablespoons sour cream per 2 skins). If you mixed reserved potato flesh into the butter, you can dollop a small spoonful on top of each skin before adding green onions.

Serve

Leftovers: store in an airtight container in the refrigerator up to 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes until warmed and cheese is softened. Do not microwave if you want to keep skins crisp.

Storage & Reheating (optional)

medium russet potatoes (about 8–10 oz each)

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon strips, cooked until crisp

green onions (scallions), thinly sliced

sour cream

unsalted butter, softened

smoked paprika (optional)

chives, finely snipped (optional)

Unwrap the mozzarella block and cut into sticks about 3/4 inch wide, 3/4 inch thick and 3 to 3.5 inches long (you should get ~12–16 sticks from 1 lb). Lightly sprinkle the cut sticks with 1/4 tsp salt. Place sticks on a single layer on a parchment-lined sheet pan and freeze uncovered until firm, at least 1 hour (or up to 2 hours). Freezing keeps cheese from melting out during frying.

Cut and freeze

Set up three shallow bowls or containers: Bowl 1 — flour; Bowl 2 — whisk together eggs and 2 tbs milk until well combined; Bowl 3 — combine breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, 1/2 tsp salt, and black pepper. Optionally spray the inside of bowl 3 lightly with nonstick spray to help breadcrumbs cling.

Working with 2–3 sticks at a time (keep the rest cold in the freezer), dredge each frozen stick in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat all sides. For a stronger seal, return the coated stick to the egg mixture and then to the breadcrumbs for a double coat. Place breaded sticks on a parchment-lined tray and freeze for 20–30 minutes before frying. This additional chill step reduces cheese leakage.

Pour oil into a heavy-bottomed skillet or medium pot to a depth of about 1 to 1.5 inches (roughly 2–3 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil — it should sizzle and brown slowly without smoking.

Fry the frozen, breaded mozzarella sticks in batches of 3–4 for 1 to 1.5 minutes per side, turning once, until golden brown. Do not overcrowd the pan; keep oil between 330–360°F. If frying too long they may burst and leak cheese; if too cool they'll absorb oil. Use a slotted spoon or spider to transfer cooked sticks to a wire rack set over a baking sheet or paper towels to drain. Let rest 1–2 minutes before serving — cheese will be very hot.

Warm the marinara sauce in a small saucepan over low heat until simmering gently, about 3–5 minutes. Stir in sliced basil if using. Serve warm alongside the mozzarella sticks.

To prepare ahead: breaded sticks can be frozen on a tray then transferred to a freezer bag for up to 1 month. To bake instead of fry: preheat oven to 425°F (220°C). Place frozen breaded sticks on a parchment-lined baking sheet, spray lightly with oil, and bake 8–10 minutes until crisp and golden, turning once halfway. Baking won't brown as evenly as frying but reduces oil.

Whole milk mozzarella cheese, block

Salt

All-purpose flour

Large eggs

Milk

Plain dry breadcrumbs (panko or regular)

Grated Parmesan cheese

Garlic powder

Onion powder

Dried Italian seasoning

Black pepper

Vegetable oil (or canola) for frying

Nonstick spray (optional)

Marinara sauce (store-bought or homemade)

Fresh basil leaves, thinly sliced (optional)

If baking: preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. If frying: heat a deep pot or fryer with enough vegetable oil to submerge wings to 350°F (175°C). Pat the wings dry thoroughly with paper towels; removing moisture helps them crisp.

Preheat and prep

In a large bowl, toss the dried wings with baking powder, salt, black pepper, and garlic powder until evenly coated. The baking powder helps create a crisp exterior.

Coat wings

If baking: arrange wings in a single layer on the wire rack and bake 45–50 minutes, flipping once at 25 minutes, until skin is deeply golden and crisp. If frying: working in batches, fry wings at 350°F (175°C) for 8–10 minutes until golden and cooked through (internal temp 165°F/74°C). Remove wings to a paper towel–lined tray and let rest 3–5 minutes. If you want extra-crispy wings after frying, you can briefly return them to 400°F (205°C) oven for 5 minutes.

Cook the wings

Place cooked wings in a large, clean mixing bowl and spoon the 1/4 cup vegetable oil over them; toss gently to coat. The thin oil helps the sauce adhere—if wings were freshly fried, you can omit this step.

Toss with oil

In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, apple cider vinegar, Worcestershire sauce, honey (if using), cayenne (if using), and 1/4 tsp salt. Continue to heat gently for 1–2 minutes until combined and warm — do not boil. Taste and adjust seasoning or sweetness to preference.

Make sauce

Pour about three-quarters of the warm sauce over the wings in the large bowl. Using tongs, toss wings until evenly coated. Reserve the remaining sauce to drizzle or serve on the side.

Toss wings in sauce

In a medium bowl, whisk together buttermilk, mayonnaise, and sour cream until smooth. Stir in chopped chives, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice if using. Taste and adjust salt or herbs. Chill for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Mix ranch

Arrange buffalo wings on a platter with celery and carrot sticks. Garnish with extra chopped chives or parsley and serve immediately with the reserved buffalo sauce and chilled ranch dressing on the side.

Estimated leftover sauce: keep extra sauce warm or reheat gently before serving. Leftover ranch will keep refrigerated for up to 3 days.

chicken wings (party wings, tips removed and drumettes & flats separated)

baking powder (aluminum-free)

salt

black pepper

garlic powder

vegetable oil (for frying) or neutral oil for tossing if baking

unsalted butter

hot sauce (Frank's RedHot or similar)

apple cider vinegar

Worcestershire sauce

honey or light brown sugar (optional, to balance heat)

cayenne pepper (optional, for extra heat)

buttermilk

mayonnaise

fresh chives, finely chopped

fresh parsley, finely chopped

onion powder

lemon juice (optional, to brighten)

celery sticks

carrot sticks

additional chopped parsley or chives (garnish)

In a small bowl, combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and yeast. Stir and let sit 5–8 minutes until foamy. In a large mixing bowl or stand mixer bowl, whisk together flour and salt. Add the foamy yeast mixture, melted butter, and 1 tablespoon olive oil to the flour. Using a dough hook on low (or a wooden spoon), mix until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic. If the dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon warm water.

Activate yeast and make dough

Lightly oil a large bowl with 1 tablespoon olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on room temperature.

First rise

Punch down dough to release air. Turn onto a lightly floured surface. For 6 larger breadsticks: divide into 6 equal pieces (~each about 110–120 g). For 12 smaller breadsticks: divide into 12 equal pieces (~55–60 g). Roll each piece into a 8–10 inch rope, tapering the ends slightly if you like. Place shaped sticks on a parchment-lined baking sheet 1–2 inches apart (they will puff).

Shape breadsticks

Cover the shaped breadsticks with lightly oiled plastic or a clean towel and let rise 20–30 minutes until puffy. Preheat oven to 400°F (200°C) about 15 minutes before baking. Whisk the egg with 1 teaspoon water to make an egg wash and brush each stick. Sprinkle garlic powder and dried Italian seasoning evenly, then a light pinch of coarse sea salt or flaky salt over the tops.

Second rise and finish

Bake in the preheated oven for 12–15 minutes for the larger 6-piece batch, or 9–12 minutes for the 12-piece batch, until golden brown on top and bottom and the internal temperature reaches ~190°F (88°C). Rotate the sheet once halfway through baking for even color.

Bake

Remove from oven and immediately brush with a little melted butter (optional) for shine and richness. Let cool 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm with the tomato dipping sauce.

Finish

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the finely minced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, 5–6 minutes. Add minced garlic and cook 30–60 seconds until fragrant; do not brown.

Sauté aromatics

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes (about 1¼–1½ cups). Stir to combine. Add dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes if using.

Build sauce

Bring sauce to a gentle simmer, then reduce heat to low. Simmer, uncovered, 12–20 minutes to thicken slightly and allow flavors to meld, stirring occasionally. Taste and adjust salt, sugar or pepper as needed.

Simmer

Stir in chopped fresh parsley or basil if using. If you prefer a smoother dipping sauce, use an immersion blender for a few seconds or let cool slightly and pulse in a blender to desired consistency. Transfer to a small warmed bowl and serve alongside warm breadsticks.