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 oven to 400°F (200°C). Scrub the potatoes thoroughly to remove dirt; dry with a towel.

Preheat and prepare potatoes

Prick each potato a few times with a fork, rub all over with 2 tbs olive oil, and sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes until the skins are crisp and a skewer inserts easily. Cooking time depends on potato size.

Bake the potatoes

Remove potatoes from oven and let cool until safe to handle, about 10 minutes. Cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes, soup, etc.).

Cool and halve

Increase oven temperature to 425°F (220°C). Brush the inside and edges of each potato skin with the 3 tbs melted butter (or brush the outsides as well for extra crisp). Place potato skins cut-side up on a baking sheet and bake for 10 minutes. Flip skins cut-side down and bake another 5–7 minutes until edges are browned and crisp.

Brush with butter and crisp

While potatoes initially bake, cook 8 bacon strips until crisp either in a skillet over medium heat (6–8 minutes) or on a rimmed baking sheet in a 400°F (200°C) oven for 15–20 minutes. Transfer bacon to a paper towel-lined plate to drain and cool, then crumble or chop into small pieces.

Cook bacon

Once potato skins are crisp from the second bake, remove from oven. Divide the shredded cheddar evenly among the skins, sprinkling it into the cavity of each skin. Top each with a portion of the crumbled bacon. Return the baking sheet to the oven and bake at 425°F (220°C) for 5–7 minutes, or until the cheese is fully melted and bubbly.

Assemble with cheese and bacon

While cheese melts, rinse and thinly slice the green onions (white and green parts). Reserve for garnish.

Chop green onions

Remove loaded potato skins from the oven. Sprinkle sliced green onions and optional chopped chives over the hot cheese. Allow to rest 1–2 minutes so cheese sets slightly.

Finish and garnish

Arrange potato skins on a platter and serve with 1 cup sour cream either spooned into a small bowl for dipping or dolloped onto each skin. Serve immediately while hot and crispy.

Serve

russet potatoes (medium)

olive oil

kosher salt

black pepper

sharp cheddar cheese, shredded

bacon strips

green onions (scallions)

butter, melted

sour cream

fresh chives, chopped (optional)

Cut the low-moisture mozzarella into sticks about 3 inches long and 1/2 inch to 3/4 inch thick. Pat each piece dry with paper towels to remove surface moisture. Lightly season all sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the sticks on a tray and freeze for at least 30 minutes (preferably 1 hour) so they hold their shape during frying.

Set up three shallow bowls or pie plates: Bowl 1 — all-purpose flour; Bowl 2 — whisk together the 2 large eggs and 2 tablespoons milk until smooth; Bowl 3 — combine the Italian-style breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well so the dry seasonings are evenly distributed.

For an extra-crispy double-coat (recommended): after coating once through flour -> egg -> breadcrumbs, return each stick to the egg and breadcrumbs a second time.

Working with chilled mozzarella sticks, dredge each stick first 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 the double-coat method, place coated sticks on a tray, chill 10–15 minutes, then repeat egg and breadcrumb steps to create a second coating. Place finished sticks on a parchment-lined tray and return to the freezer for at least 30 minutes (longer is better).

Pour 3–4 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Maintain temperature between 350–360°F for frying.

Heat oil

Fry in small batches (4–6 sticks at a time depending on pot size) from frozen — this helps prevent cheese leakage. Fry for 1 minute to 1 minute 30 seconds, turning once, until golden brown and crisp. Do not over-fry; long frying will cause the cheese to leak.

Use a slotted spoon or spider to transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain. If desired, keep warm in a 200°F (95°C) oven for up to 15 minutes while frying remaining batches.

Serve the mozzarella sticks hot with marinara sauce warmed if desired. Garnish the marinara with chopped basil or parsley. Recommend serving immediately for best texture.

Storage/rewarming: If you have leftovers, freeze uncooked breaded sticks on a tray until solid and store in a sealed bag for up to 1 month. To reheat cooked sticks, bake in a 400°F (200°C) oven on a wire rack for 6–8 minutes until crisp; avoid microwaving as it will make them soggy and cause cheese to run.

low-moisture whole-milk mozzarella

salt

all-purpose flour

large eggs

milk

Italian-style breadcrumbs (panko or fine)

grated Parmesan cheese

dried oregano

garlic powder

onion powder

salt (for breadcrumbs)

black pepper (for breadcrumbs)

neutral oil for frying (vegetable, canola, or peanut)

store-bought or homemade marinara

fresh basil or parsley (for garnish)

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock.

Prep wings

Place wings in a large bowl. Toss with baking powder, kosher salt, black pepper, and garlic powder until evenly coated. The baking powder helps crisp the skin during frying or baking.

Transfer coated wings to a wire rack set over a baking sheet and refrigerate uncovered for 30 minutes to 1 hour (optional but helps dry the skin and improve crispiness). If short on time, proceed immediately.

Pour vegetable oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches deep (about 2 cups for a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Working in batches (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes until golden brown and the internal temperature reaches 165°F (74°C), turning occasionally for even color. Adjust time for batch size and wing size.

Use a slotted spoon or spider to transfer cooked wings to a paper towel–lined baking sheet or wire rack. Let rest 3–4 minutes while you finish remaining batches. Keep wings warm in a low oven (200°F / 95°C) if needed.

In a small saucepan over low heat, melt the unsalted butter. Add hot sauce, distilled white vinegar, Worcestershire sauce, honey, smoked paprika (if using), and 1/4 tsp kosher salt. Whisk until fully combined and warmed through, about 2–3 minutes. Do not boil. Taste and adjust salt or honey for desired balance.

Make sauce

Keep the sauce warm on the lowest heat while wings finish frying so it emulsifies and coats evenly.

Place a batch of hot wings into a large mixing bowl. Pour about 1/3–1/2 cup of warm buffalo sauce over the wings (adjust to taste). Toss vigorously with tongs until wings are evenly coated. Repeat with remaining wings and sauce, using additional sauce if desired.

Transfer sauced wings to a serving platter. Garnish with chopped parsley if using.

In a small bowl, whisk together buttermilk, mayonnaise, sour cream, dried dill, dried parsley, garlic powder, onion powder, lemon juice, 1/4 tsp kosher salt, and freshly ground black pepper until smooth. Taste and adjust seasoning or thickness (add a splash more buttermilk for thinner dressing). Chill for at least 10 minutes to let flavors meld.