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 russet potatoes under cold running water and pat dry. Pierce each potato a few times with a fork. Rub each potato with olive oil and sprinkle with half of the kosher salt and half of the black pepper. Place on a rimmed baking sheet and bake for 50–60 minutes, until skins are crisp and a knife inserts easily into the center.

Wash and bake potatoes

Remove potatoes from oven and let cool until they are comfortable to handle, about 10–15 minutes. Cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving approximately 1/4 inch (6 mm) of potato attached to the skin to create sturdy shells. Reserve scooped potato for another use (or mash later).

Cool and halve

Increase oven temperature to 425°F (220°C). Brush the insides and cut edges of each potato skin with the melted butter, then lightly sprinkle with the remaining kosher salt, black pepper, and garlic powder. Place potato skins cut-side down on the baking sheet and bake 10 minutes. Flip skins so cut-side up and bake an additional 8–10 minutes until edges are crisp and golden. Remove from oven and set aside.

Crisp the shells

While the potatoes first bake, cook the bacon until very crisp. You can bake bacon on a separate sheet at 400°F for 15–20 minutes or pan-fry over medium heat until browned and crisp. Transfer cooked bacon to a paper towel-lined plate to drain, then crumble or chop into small pieces.

Cook bacon

Reduce oven to 425°F if necessary. Arrange the pre-crisped potato skins cut-side up on the baking sheet. Divide the shredded cheddar cheese evenly among the skins, sprinkling it into the hollows. Top each with crumbled bacon. Bake for 5–8 minutes, or until the cheese is fully melted and bubbling.

Assemble and melt cheese

Remove potato skins from oven. Spoon a dollop (about 1–2 tablespoons) of sour cream onto or alongside each potato skin. Sprinkle sliced green onions over the tops and, if using, a pinch of minced chives. Add hot sauce to sour cream if you want a spicy dip. Serve hot.

Yield and storage: Makes about 12 potato skins (6 potatoes halved). Serve immediately for best texture. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven for 10–12 minutes to re-crisp.

russet potatoes (medium)

olive oil

kosher salt

black pepper

bacon

sharp cheddar cheese

unsalted butter, melted

garlic powder

green onions (scallions)

sour cream

fresh chives, minced

hot sauce

Remove the mozzarella block from packaging and pat dry with paper towels. Cut into sticks about 3 inches long, 3/4 inch to 1 inch thick. Aim for uniform size so they cook evenly. You should get roughly 12–16 sticks from a 1 lb block.

Cut cheese

Place the cut sticks on a parchment-lined tray and freeze for at least 30 minutes. Freezing firms the cheese and reduces melting during frying.

Set up three shallow bowls or rimmed plates: 1) flour seasoned with 1/4 tsp salt and a pinch of pepper, 2) whisk together eggs and milk until smooth, 3) combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining 3/4 tsp salt and 1/2 tsp black pepper.

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

Dip the floured stick into the egg mixture, coating completely and letting excess drip off.

Roll the stick in the breadcrumb mixture, pressing gently to adhere. For a stronger coating, repeat the egg dip and breadcrumb roll to double-coat the sticks.

Place breaded sticks on a parchment-lined tray and freeze for another 15–20 minutes (or up to 2 hours). This extra freezing step helps prevent cheese from leaking during frying.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (roughly 3–4 cups). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 30 seconds.

Working in small batches (3–4 sticks at a time, depending on pot size), carefully lower frozen breaded sticks into hot oil using tongs. Do not overcrowd; overcrowding lowers oil temperature and leads to soggy coating and leaking cheese.

Fry for about 1.5–2 minutes, turning once, until the coating is golden brown. The internal cheese should be melted but the exterior should crisp quickly because sticks were frozen.

Using a slotted spoon or tongs, transfer fried sticks to a paper towel-lined plate to drain. If desired, keep finished sticks warm on a baking sheet in a 200°F (95°C) oven while you finish the remaining batches.

Warm the marinara sauce in a small saucepan over low heat until simmering, or microwave in a bowl until hot, about 1–2 minutes.

Arrange mozzarella sticks on a serving platter, sprinkle with chopped parsley and extra Parmesan if using, and serve immediately with warm marinara sauce for dipping.

Do not leave frying oil unattended. Use a thermometer to maintain 350°F. If oil begins to smoke, reduce heat immediately.

If you prefer baking: preheat oven to 425°F (220°C). Place double-breaded frozen sticks on a parchment-lined sheet, spray lightly with oil, and bake 8–10 minutes flipping halfway, until golden. They will be less crisp than fried.

mozzarella (block, low-moisture)

all-purpose flour

large eggs

milk

dry breadcrumbs (Panko or Italian-style)

grated Parmesan cheese

dried Italian seasoning

onion powder

salt

vegetable oil (canola, peanut, or sunflower)

marinara sauce (store-bought or homemade)

chopped fresh parsley

extra grated Parmesan

If not already separated, cut wing tips off and discard or save for stock, then separate drumettes from flats. Pat wings very dry with paper towels — removing surface moisture is key for crisping.

Prep wings

In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and onion powder. Add the wings and toss thoroughly so each wing is lightly coated in the baking powder spice mix. Place wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30–60 minutes (this further dries the skin and improves crispiness).

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, spacing them so air circulates. Lightly spray or brush with the 2 tbs oil. Bake 25 minutes, flip each wing, then bake an additional 15–20 minutes until deep golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. For extra crisp, broil 2–3 minutes watching closely.

Oven method (recommended for convenience)

Heat neutral oil in a large Dutch oven or deep fryer to 375°F (190°C). Working in batches so oil temperature stays steady, carefully lower wings into the oil and fry 8–10 minutes until golden-brown and cooked through. Transfer to a wire rack or paper towel-lined sheet to drain briefly.

Deep-fry method (for extra-crispy skin)

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if needed). Cook 20–25 minutes, shaking or flipping halfway, until skin is crisp and internal temp is 165°F (74°C).

Air-fryer method

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently. Once melted, add the Frank's RedHot, optional extra hot sauce, apple cider vinegar, Worcestershire sauce, honey (if using), and 1/4 tsp salt. Whisk until combined and warm, but do not boil. Taste and adjust vinegar, salt, or sweetener to preference. Keep warm until ready to toss.

Alternatively, melt butter in microwave-safe bowl in 20-second bursts, then whisk in remaining ingredients.

Place cooked wings in a large clean bowl. Pour warm buffalo sauce over the wings and gently toss using tongs until all wings are evenly coated. Work quickly so sauce adheres to hot wings.

Transfer wings to a serving platter. Sprinkle with extra chopped chives or parsley if using.

In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt) and buttermilk until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and pepper. Taste and adjust seasoning or thickness with more buttermilk. Chill at least 15 minutes to let flavors meld. Serve cold with wings.

Arrange celery and carrot sticks alongside the buffalo wings and ranch. Provide extra napkins and a bowl for bones. Serve immediately so wings remain hot and crisp.