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 the potatoes under running water and dry thoroughly.

Preheat and scrub

Rub each potato with 2 tbs olive oil divided among them (about 1/3 tbs each), then sprinkle evenly with kosher salt and black pepper. Place directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until the skins are crisp and a skewer slides into the center easily.

Season and bake potatoes

Remove potatoes from oven and let cool for 10–15 minutes until manageable. Cut each potato in half lengthwise.

Cool and halve

Using a spoon, scoop out the majority of the potato flesh leaving about 1/4 inch (6 mm) of potato attached to the skin to form sturdy shells. Reserve scooped potato for another use (mashed potatoes) or discard.

Scoop flesh

Increase oven temperature to 450°F (230°C). Brush the interior and exterior of each potato skin with melted butter mixed with garlic powder (mix the 2 tbs melted butter with 1/2 tsp garlic powder). This adds flavor and promotes crisping.

Brush with butter

Place the potato skins, skin side up, on a baking sheet lined with parchment or foil. Bake at 450°F (230°C) for 8–10 minutes, then flip them skin side down and bake an additional 5–7 minutes, until edges are golden and crisp.

Crisp the skins

While potatoes are baking the second time, cook the bacon: place bacon strips in a cold skillet in a single layer and cook over medium heat until crisp, about 8–10 minutes, turning occasionally. Alternatively, bake bacon on a foil-lined sheet at 400°F (200°C) for 15–20 minutes. Transfer cooked bacon to paper towels to drain, then chop into small pieces.

Cook bacon

Remove potato skins from oven. Divide shredded cheddar evenly among the 12 skins (about 2 cups total; ~2 tbsp per skin), sprinkling cheese into each cavity. Top the cheese with the chopped bacon pieces.

Fill with cheese and bacon

Return the loaded skins to the oven and bake at 450°F (230°C) for 5–7 minutes, or until cheese is fully melted and bubbly. For extra browning, switch to the broil setting for 1 minute—watch closely to prevent burning.

Melt cheese

Remove from oven and sprinkle the sliced green onions over the hot potato skins. Serve immediately with sour cream (about 1 cup total) either dolloped on top of each skin or in a small bowl for dipping.

Garnish and serve

medium Russet potatoes

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon strips

green onions (scallions), thinly sliced

sour cream

unsalted butter, melted

garlic powder

Trim the mozzarella block into a rectangle if needed. Cut into sticks about 3 inches long, 1/2-inch to 3/4-inch thick. Aim for uniform sizes so they cook evenly. You should get roughly 12–16 sticks from 1 lb depending on thickness.

Cut the cheese

Arrange the cut sticks in a single layer on a baking sheet lined with parchment and freeze uncovered for 30–45 minutes. Freezing helps prevent the cheese from melting too quickly during frying.

In a shallow bowl or plate, place the flour and stir in the optional cornstarch (2 tsp) and a pinch of salt to help the coating adhere. In a second shallow dish, whisk together breadcrumbs, panko (if using), grated Parmesan, garlic powder, onion powder, dried Italian seasoning, kosher salt, and black pepper until evenly combined.

Prepare dry mixtures

In a third shallow bowl, whisk the eggs with the milk until smooth.

Prepare egg wash

Set up the three-station breading line: flour (station 1), egg wash (station 2), breadcrumb mixture (station 3). Have a sheet pan or plate ready for the breaded sticks and a second sheet pan to freeze them before frying.

Working quickly but gently, dredge a frozen mozzarella stick in flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then roll thoroughly in the breadcrumb mixture to coat. For a more secure coating, return the coated stick to the egg wash briefly and then press into breadcrumbs again for a double coat. Place breaded sticks on a sheet pan and return to the freezer for at least 15–20 minutes (longer is fine). This step is important to reduce cheese leakage during frying.

Bread the sticks (double-coat recommended)

Pour oil into a large heavy-bottomed saucepan or deep skillet to a depth of about 1.5–2 inches (roughly 3–4 cups depending on the pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breadcrumb into the oil — it should sizzle and brown slowly but steadily.

Heat oil

Working in small batches (3–4 sticks at a time so the oil temperature remains steady), fry frozen breaded sticks for 1.5–2.5 minutes, turning once, until golden brown and crisp. Do not overcrowd the pan. If the oil browns too quickly, lower the heat slightly. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels.

Fry the sticks

If any cheese escapes and leaves residue in the oil, skim it out between batches to prevent burning and off-flavors.

For extra crispness, place fried sticks in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches to keep warm and crisp without continuing to cook the cheese significantly.

Finish

Heat 2 cups of marinara in a small saucepan over medium-low until warmed through, stirring occasionally. Adjust seasoning with salt, pepper, and a pinch of sugar if desired.

If using store-bought

Heat 1 tsp olive oil in a small saucepan over medium. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add 2 cups crushed tomatoes or canned tomatoes, stir in dried basil (or fresh at the end), 1/2 tsp sugar, 1/4 tsp salt, and a pinch of black pepper. Simmer gently 8–12 minutes to meld flavors. Taste and adjust seasoning; stir in fresh basil if using.

Quick homemade marinara

Keep the sauce warm until ready to serve.

Arrange mozzarella sticks on a platter with a bowl of warm marinara sauce for dipping. Serve immediately so the sticks remain hot and the coating stays crispy.

Optional garnishes: sprinkle chopped fresh parsley or extra grated Parmesan over the sticks, or offer ranch dressing in addition to marinara.

low-moisture part-skim mozzarella cheese block

all-purpose flour

large eggs

whole milk

plain dry breadcrumbs

panko breadcrumbs (optional for extra crisp)

grated Parmesan cheese

onion powder

dried Italian seasoning

vegetable oil (for frying)

cornstarch (optional, for extra adhesion)

store-bought marinara sauce or crushed tomatoes

olive oil (if making quick homemade)

minced garlic (if making quick homemade)

dried basil or fresh chopped basil (optional)

sugar (to taste, optional)

salt

black pepper

If wings are whole, separate drums and flats at the joint (optional). Pat wings very dry with paper towels—removing surface moisture helps them crisp.

Prep the wings

In a large bowl, combine baking powder, kosher salt, black pepper, and garlic powder. Add the wings and toss thoroughly so each piece is evenly coated.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack with space between pieces. Bake 25 minutes, flip wings, then bake another 20–25 minutes until skin is deep golden and crisp and an instant-read thermometer reads 165°F (74°C).

Oven method (recommended for crispy skin)

Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Fry wings in batches, careful not to crowd, 8–10 minutes until golden and cooked through. Transfer to a paper towel-lined tray to drain briefly.

Fryer method (optional)

If you prefer extra-crisp finish after frying or baking, place cooked wings under a very hot broiler for 1–2 minutes watching closely to avoid burning.

While wings cook, make the buffalo sauce. In a small saucepan over low heat, melt the butter gently—do not let it brown. Add hot sauce, apple cider vinegar, Worcestershire sauce, honey, and cayenne (if using). Whisk until fully combined and warm, then remove from heat. Taste and adjust: add a pinch of salt or more honey to tame heat if desired.

For a thicker, glossy sauce, whisk in a tiny pinch of cornstarch dissolved in 1 tsp cold water and simmer 1 minute until thickened; otherwise use as-is.

Place the hot cooked wings in a large heatproof bowl. Pour the buffalo sauce over the wings—start with about 3/4 of the sauce and reserve some if you want lighter coating. Toss vigorously but gently until wings are evenly coated.

Arrange wings on a serving platter. Garnish with chopped parsley (or chives). Serve immediately with ranch dressing in a small bowl and celery sticks on the side. Provide any reserved sauce for extra dipping.

whole chicken wings (drums + flats)

baking powder (aluminum-free)

unsalted butter

hot sauce (Frank's RedHot or similar)

apple cider vinegar

Worcestershire sauce

honey

cayenne pepper (optional, for extra heat)

ranch dressing

celery sticks

chopped fresh parsley (or chives)

vegetable oil (if frying)

In a large mixing bowl combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp salt. Whisk briefly to mix dry ingredients.

Make the dough

Warm 1 cup water and 1/2 cup milk together until about 105–115°F (warm to the touch). Stir in 2 tbsp melted butter and 1 tbsp olive oil.

Pour the warm liquid into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. If dough is too dry, add up to 1–2 tbsp additional warm water; if too sticky, add up to 2 tbsp flour.

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or use a stand mixer with dough hook on medium for 4–5 minutes).

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Punch dough down and transfer to a work surface. Divide into 12 equal pieces (for 6-piece basket, divide into 6 larger pieces). Roll each piece into a 8–10 inch thin stick, tapering slightly at ends if desired.

Shape and season

Place sticks on a parchment-lined baking sheet about 1 inch apart. Brush each lightly with additional olive oil and sprinkle with 1 tsp garlic powder, 1 tsp dried parsley (divide evenly), 1/2 tsp coarse salt and optional 2 tbsp grated Parmesan distributed across sticks.

Cover loosely and let rest 15–20 minutes while you preheat the oven to 400°F (200°C). Bake in the preheated oven for 12–15 minutes or until golden brown on top.

Second rise & bake

Remove from oven and immediately brush with remaining melted butter (if any) or a little extra olive oil. Cool 5 minutes before serving so texture sets.

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 cup finely minced yellow onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Sauté aromatics

Add 28 oz crushed tomatoes, 1 tbsp tomato paste, 1 tsp sugar, 1 tsp dried oregano, 1 tsp dried basil and 1/4 tsp red pepper flakes to the pan. Stir to combine.

Simmer sauce

Bring sauce to a gentle simmer, then reduce heat to low. If sauce is too thick, stir in up to 1/4 cup water to reach desired consistency.

Season with 1 tsp salt and 1/2 tsp black pepper. Let simmer gently, uncovered, for 12–15 minutes to meld flavors, stirring occasionally.

Taste and adjust seasoning as needed. Stir in 2 tbsp chopped fresh basil if using, and remove from heat. Keep warm until serving.