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 425°F (220°C). Scrub potatoes under running water to remove dirt; pat dry with a towel.

Preheat and scrub

Prick each potato several times with a fork, rub each with olive oil, and sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until fork-tender, 45–60 minutes depending on size.

Bake potatoes

Remove potatoes from oven and let cool until comfortable to handle, about 15 minutes. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to keep it stable. Reserve scooped potato for another use (mashed potatoes, soup) or discard.

Cool and halve

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with a little olive oil (use remaining from initial rub if any) and place skin-side down on a baking sheet. Bake for 8–12 minutes until edges are crisp, then flip skin-side up and bake another 4–6 minutes until golden and very crisp. Remove from oven and season lightly with a pinch of salt and pepper.

Brush and crisp skins

While skins are crisping, place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer cooked bacon to a paper towel-lined plate to drain and cool, then crumble into small pieces.

Cook bacon

Lower oven temperature to 425°F (220°C). Arrange crispened potato skins skin-side up on the baking sheet. Sprinkle about 2 to 3 tablespoons of shredded cheddar into each skin (total ~2.5 cups for 12 halves). Scatter crumbled bacon evenly over the cheese, reserving a small amount for garnish if desired. Season lightly with the additional 1/4 tsp salt and 1/4 tsp black pepper.

Fill and top

Return the topped potato skins to the oven and bake 5–8 minutes, or until cheese is fully melted and bubbly. For a lightly browned top, switch to broil for 1–2 minutes while watching closely to prevent burning.

Melt cheese

Remove potato skins from oven. Sprinkle sliced green onions over the hot cheese and bacon. Add reserved bacon crumbles on top if kept aside.

Finish and garnish

If desired, stir 1 tsp hot sauce into the sour cream for a bit of heat. Spoon sour cream into a small serving bowl.

Prepare sour cream

Serve the loaded potato skins hot with the sour cream on the side for dipping. Makes a great appetizer or snack. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a 400°F (200°C) oven for 8–10 minutes to crisp the skins again.

russet potatoes (medium)

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon

green onions (scallions), thinly sliced

salt (for bacon and topping)

freshly ground black pepper (for topping)

sour cream

hot sauce (optional)

If using a block of mozzarella, cut into 12 uniform sticks about 3/4 inch x 3 inches. Pat dry with paper towel to remove surface moisture. Place sticks in a single layer on a tray and freeze for 30–45 minutes until firm; this helps prevent cheese from oozing while frying.

Cut and freeze

Line a baking sheet with parchment or wax paper. Set up three shallow bowls or wide plates for the breading station.

In the first shallow bowl, add the flour and, if using, the cornstarch. Season with 1/4 teaspoon of the kosher salt and a pinch of black pepper. Mix to combine.

In the second bowl, whisk the 2 large eggs with 2 tablespoons cold water until smooth (this is the egg wash).

In the third bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly.

Working one at a time, dredge a frozen mozzarella stick in the seasoned flour, shaking off excess.

Dip the floured stick into the egg wash, letting excess drip off, then roll completely in the breadcrumb mixture, pressing gently so crumbs adhere.

For an extra-secure coating, place the breaded sticks on the lined baking sheet and freeze for another 15–20 minutes. For maximum retention, repeat the egg wash and breadcrumb step once more (double breading) before freezing.

Pour vegetable oil into a deep, heavy skillet or pot to a depth of about 1 1/2–2 inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–40 seconds.

Working in batches (do not overcrowd), carefully lower 3–4 frozen breaded mozzarella sticks into the hot oil using tongs. Fry until golden brown, about 1 minute per side (total 1.5–2 minutes). Monitor closely — cheese may start to leak if fried too long or oil is too hot.

Use a slotted spoon or tongs to transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain. Let rest 1–2 minutes to set and cool slightly before serving. If needed, keep finished batches warm in a 200°F (95°C) oven on a wire rack for up to 15 minutes while you fry remaining sticks.

Warm the marinara sauce on the stovetop or microwave until hot. Serve the mozzarella sticks immediately with marinara for dipping.

Optional garnish: sprinkle with extra grated Parmesan and chopped fresh parsley, and provide crushed red pepper on the side.

low-moisture mozzarella cheese sticks or block (cut into sticks)

all-purpose flour

large eggs

cold water

fine dry breadcrumbs (panko for extra crisp)

grated Parmesan cheese

dried Italian seasoning

garlic powder

onion powder

coarse kosher salt

vegetable oil (or neutral frying oil)

optional: cornstarch (for extra adhesion)

store-bought or homemade marinara sauce

If using whole wings, separate at joint into drumettes and flats and discard wing tips (or save for stock). Pat wings completely dry with paper towels — dryness helps them crisp.

Prepare wings

Place the dried wings in a large bowl. Toss with 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 tablespoon neutral oil until evenly coated. Spread wings out on a rack set over a baking sheet and refrigerate uncovered for 30–60 minutes (this further dries skin and improves crisping).

Coat and rest

Preheat oven to 425°F (220°C). Arrange wings, skin-side up, on a wire rack set over a rimmed baking sheet lined with foil for easier cleanup. Bake 35–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching carefully to avoid burning.

Oven-bake (crispy method)

If you prefer frying: heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels and keep warm while preparing sauce.

Alternative: Frying

While wings bake, make the sauce. In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Once melted, whisk in 1 cup hot sauce, 1 teaspoon light brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon cayenne (optional) and 1 teaspoon salt. Keep the sauce warm over very low heat and whisk occasionally until ready to toss. Taste and adjust salt or heat level as desired.

Alternatively, combine all sauce ingredients in a heatproof bowl and microwave in 20-second intervals, stirring between, until butter is melted and sauce is fully combined.

Place hot cooked wings in a large, clean mixing bowl. Pour warmed buffalo sauce over the wings and toss gently but thoroughly until evenly coated. Reserve a few tablespoons of sauce for serving if you like extra on the side.

Toss wings in sauce

Transfer coated wings to a serving platter. Garnish with chopped parsley if using. Serve immediately with ranch dressing, celery and carrot sticks.

Plate

While wings cook, whisk together 1 cup mayonnaise and 1 cup buttermilk in a bowl until smooth. Stir in 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning or thickness (add more buttermilk to thin). Chill until ready to serve.

Arrange celery and carrot sticks on the platter alongside the wings and place ranch dressing in a small bowl for dipping. Serve wings hot to preserve crispness; provide extra napkins.

whole chicken wings (drumettes + flats)

baking powder (aluminum-free)

neutral oil for tossing (vegetable or canola)

unsalted butter

hot sauce (Frank's RedHot or similar)

light brown sugar

apple cider vinegar

Worcestershire sauce

ground cayenne pepper (optional, for extra heat)

salt

mayonnaise

buttermilk

fresh chives, finely chopped

fresh parsley, finely chopped

dried dill

lemon juice

celery sticks

carrot sticks

fresh parsley for garnish (optional)

In a large bowl, whisk together 3 cups flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Make a well in the center.

Make the dough

Combine 1 cup warm water (about 105–115°F / 40–46°C) with 2 tbs olive oil. Pour the liquid into the flour mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook on medium speed for 5–6 minutes. If dough is sticky, add up to 2 tbs more flour, 1 tbs at a time.

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

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 1.5–1.6 oz / 45 g each). Roll each piece into a 7–8 inch long thin stick, tapering slightly at the ends.

Shape and second rise

Place shaped sticks spaced 1 inch apart on a parchment-lined baking sheet. Cover loosely with plastic wrap or a damp towel and let rest and rise for 20–30 minutes until slightly puffy.

Preheat oven to 400°F (200°C). Brush the sticks lightly with 2 tbs melted butter. Sprinkle 1 tsp garlic powder and 1 tsp dried parsley evenly over the sticks, then sprinkle the 1/2 tsp coarse salt lightly (or to taste). Bake for 12–14 minutes until golden brown and set.

Bake

When baked, remove from oven and brush again with remaining melted butter if desired. Transfer to a wire rack to cool slightly before serving.

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/4 cup finely minced onion and sauté 3–4 minutes until softened and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring frequently so garlic does not brown.

Sauté aromatics

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/4 tsp red pepper flakes (if using), 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 10–15 minutes to thicken and allow flavors to meld, stirring occasionally.

Simmer

Taste and adjust seasoning: add a pinch more sugar if sauce tastes too acidic, or more salt/pepper to taste. If you prefer a smoother sauce, use an immersion blender for a few seconds or transfer to a blender and pulse until desired texture is reached (be careful with hot liquids).

Keep warm until ready to serve. Spoon into small dipping bowls alongside the breadsticks.

Poblanos Mexican Eatery

Loaded Potato Skins

Mozzarella Sticks

Buffalo Chicken Wings

Breadsticks & Sauce