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 the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easier cleanup.

Scrub the potatoes thoroughly and pat dry. Prick each potato a few times with a fork to allow steam to escape during baking.

Rub each potato with the olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the prepared baking sheet or on a rack set over the sheet.

Bake potatoes until skins are crisp and a skewer or fork slides easily into the center, about 45–60 minutes depending on size. Remove from oven and let cool until cool enough to handle, about 15–20 minutes.

Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to provide structure. Reserve the scooped potato for another use (mashed potatoes, soup, etc.).

Brush the inside and edges of each potato skin with the melted butter (or a little additional olive oil). Arrange skins cut-side up on the baking sheet. Return to the oven and bake 10–12 minutes until edges begin to brown and get crisp.

While the skins are baking for the final crisp, cook the bacon until crisp. You can bake it on a separate sheet at 400°F for 12–18 minutes or pan-fry until crisp. Once cooked, transfer to paper towels to drain and cool, then chop into small pieces.

Remove the potato skins from the oven. Divide the shredded cheddar evenly among the skins, sprinkling it into the hollowed centers and slightly over the edges.

Scatter the chopped bacon evenly over the cheese-topped skins.

Return the sheet to the oven and bake 6–8 minutes, or until the cheese is melted and bubbly and beginning to brown.

While skins finish, thinly slice the green onions on the diagonal. Reserve the white parts for garnish or other uses if desired; use primarily the green parts for a fresh finish.

Remove loaded skins from the oven and let rest 2 minutes. Sprinkle sliced green onions over the hot skins and, if desired, a light dusting of smoked paprika for color and a touch of smoky flavor.

Transfer to a serving platter. Serve with sour cream in a small bowl alongside. Garnish sour cream with chopped chives or extra green onion if using.

Serve immediately while hot and the skins are crisp. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.

russet potatoes (medium)

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese

bacon

green onions (scallions)

unsalted butter (melted)

sour cream

smoked paprika (optional)

chives or extra green onion (optional garnish)

Cut the 1 lb block of low-moisture mozzarella into 12 equal sticks (about 3 inches long × 3/4 inch thick). Arrange the sticks in a single layer on a parchment-lined tray and place them in the freezer for at least 1 hour. Freezing prevents cheese from melting too quickly while frying.

Cut and freeze

Set up three shallow bowls: Bowl 1 — combine 1/2 cup all-purpose flour with 1/2 tsp salt and 1/4 tsp black pepper and stir. Bowl 2 — whisk together 2 large eggs and 2 tablespoons milk until homogenous. Bowl 3 — mix 1 1/2 cups Italian-style breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp dried oregano, and 1/2 tsp garlic powder.

Remove mozzarella sticks from the freezer just before breading so they are firm but cold. Work quickly to keep them chilled.

One at a time: roll a frozen mozzarella stick in the seasoned flour, shaking off excess. Dip it into the egg wash, letting excess drip off, then press it into the breadcrumb mixture until fully coated. For an extra-secure crust, return the breadcrumb-coated stick to the egg wash and breadcrumb mixture for a second coating.

Place breaded sticks on a parchment-lined tray and return to the freezer for at least 30 minutes (preferably 1 hour) to set the coating. This chilling step helps the breading adhere and reduces cheese leakage during frying.

Pour about 3–4 cups neutral oil into a heavy, deep skillet or Dutch oven so it reaches ~1 1/2 inches deep. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, heat until a 1-inch cube of bread sizzles and browns in about 45 seconds.

Fry the frozen breaded mozzarella sticks in batches of 4–6, depending on pan size, without overcrowding. Fry for 1 to 1 1/2 minutes per side or until golden brown and crisp. Use a slotted spoon or spider to turn sticks gently and remove when evenly golden.

Transfer fried sticks to a wire rack set over a baking sheet or paper towels to drain excess oil. Keep them warm in a 200°F (95°C) oven while you finish remaining batches, but avoid long holding times to maintain crispness.

Serve the mozzarella sticks hot with 1 cup warmed marinara sauce for dipping. Garnish the sauce with a sprinkle of extra grated Parmesan or chopped fresh basil or parsley if desired.

Notes: If baking instead of frying, preheat oven to 400°F (200°C), place breaded sticks on a parchment-lined baking sheet, spray lightly with oil, and bake 8–10 minutes, flip, then bake another 4–6 minutes until golden. Baking will take longer and may yield a less uniformly crisp crust.

low-moisture whole-milk mozzarella

all-purpose flour

salt

black pepper

large eggs

milk

Italian-style breadcrumbs (or panko + Italian seasoning)

grated Parmesan cheese

dried oregano

garlic powder

neutral oil (vegetable, canola, or peanut)

marinara sauce

Pat the wings dry with paper towels thoroughly — moisture prevents crisping. If whole wings, separate at the joint into drumettes and flats and discard tips or save for stock.

Prepare Wings

Place the dried wings in a large bowl. Sprinkle baking powder, kosher salt, and black pepper over the wings. Toss to coat evenly so each piece has a light dusting. The baking powder helps create a crisp skin when baked or roasted.

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, skin-side up, leaving space between pieces for air circulation.

Bake in the preheated oven for 40–50 minutes, turning once halfway through (at about 20–25 minutes) so both sides crisp. Wings are done when the skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end while watching closely to avoid burning.

While the wings are baking, make the buffalo sauce. In a small saucepan over low heat, melt the unsalted butter slowly, stirring so it emulsifies.

Add the hot sauce, brown sugar, distilled white vinegar, Worcestershire sauce, garlic powder, smoked paprika, and salt to the melted butter. Whisk continuously over low heat until the sugar dissolves and the sauce is smooth and slightly thickened, about 2–3 minutes. Do not boil. Taste and adjust seasoning or heat as desired (add more hot sauce for heat or more butter to mellow).

Keep the sauce warm on the lowest heat setting or transfer to a heatproof bowl if the wings are not yet ready.

When wings are fully cooked and crispy, remove them from the oven and transfer immediately to a large, heatproof mixing bowl.

Pour most of the warm buffalo sauce over the wings (reserve about 2–3 tbs of sauce for serving), then toss gently but thoroughly so each wing is evenly coated. Work quickly so the sauce adheres while the wings are hot.

Arrange tossed wings on a serving platter. Sprinkle chopped parsley or chives over the top if using and drizzle or brush the reserved sauce on any wings that need extra glaze.

If desired, thin the ranch dressing with 1–2 tablespoons of buttermilk to achieve dipping consistency. Stir in the finely sliced chives.

Serve the buffalo wings immediately with celery sticks and the ranch dipping sauce on the side. Offer extra hot sauce and napkins. Leftover wings can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.

chicken wings (split into drumettes and flats)

baking powder (aluminum-free)

unsalted butter

hot sauce (Frank's RedHot or similar)

light brown sugar

distilled white vinegar

Worcestershire sauce

smoked paprika

ranch dressing

buttermilk (optional, to thin)

fresh chives, finely sliced

celery sticks

fresh parsley (optional), chopped

In a large mixing bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, flour, and salt. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Activate & mix dough

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 5 minutes). If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

Knead

Lightly oil the mixing bowl and place the kneaded dough back in, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60 minutes.

First rise

Punch down the risen dough and turn out onto a lightly floured surface. Divide into 12 equal pieces (about 50–60 g each). Roll each piece into a 7–9 inch rope, tapering ends slightly. Place on a parchment-lined baking sheet about 1 inch apart.

Shape breadsticks

Cover loosely with a towel and let rise 20–25 minutes until puffy. Preheat oven to 400°F (200°C) while dough is rising. Mix melted butter with garlic powder and Italian herbs. When ready, gently brush each breadstick with a little olive oil, then after 3–4 minutes in the oven, brush with herb-butter and sprinkle coarse sea salt on top.

Second rise & finish

Bake in the preheated oven 12–15 minutes or until golden brown on top. Remove from oven and brush with any remaining melted butter. Let cool 5 minutes before serving.

Bake

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn’t brown.

Sauté aromatics

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, broth (or water), sugar, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

Build sauce

Reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until sauce slightly thickens and flavors meld. Taste and adjust salt, pepper, or sugar as needed.

Simmer & reduce

Turn off heat and stir in chopped fresh basil (if using). Let cool a few minutes; serve warm or at room temperature alongside the breadsticks.