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 400°F (200°C). Scrub the russet potatoes under running water to remove dirt; pat dry with a towel.

Preheat and wash

Rub each potato with olive oil, then sprinkle evenly with coarse salt and black pepper. Place directly on the oven rack or on a rimmed baking sheet.

Oil and season whole potatoes

Bake the potatoes for 45–55 minutes, until a skewer or fork slides into the center easily and skins feel crisp. Exact time depends on potato size.

Bake until tender

Remove potatoes from oven and let cool for 10–15 minutes until cool enough to handle. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to maintain structure. Reserve the scooped potato for another use (mashed potatoes, soup) or discard.

Cool and halve

Increase oven temperature to 425°F (220°C). Brush the inside and edges of each potato skin with melted butter. Sprinkle garlic powder and smoked paprika (if using) over the inside of the skins for extra flavor.

Brush with butter

Arrange potato shells cut-side down on a baking sheet lined with foil or parchment. Bake for 10–12 minutes, then flip cut-side up and bake an additional 5–7 minutes until skins are crisp and edges are golden. Remove from oven and set aside.

Crisp the shells

While potato shells crisp, cook the bacon until very crisp. Options: fry in a skillet over medium heat (about 8–10 minutes, turning), bake on a rack at 400°F (200°C) for 15–18 minutes, or microwave between paper towels until crisp. Transfer bacon to a paper-towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Cook bacon

Turn potato skins cut-side up on the baking sheet. Evenly distribute shredded cheddar among the potato skins (about 2–3 tablespoons per shell). Sprinkle chopped bacon over the cheese on each skin.

Fill with cheese and bacon

Return the baking sheet to the oven and bake at 425°F (220°C) for 5–8 minutes, until cheese is melted and bubbly and bacon is heated through. For extra browning, broil on high for 1–2 minutes—watch carefully to prevent burning.

Melt cheese

Remove loaded skins from oven. Sprinkle sliced green onions over the hot potato skins and add a light dusting of additional smoked paprika if desired. Serve immediately with sour cream and optional chopped chives on the side for dipping or dolloping.

russet potatoes (medium)

olive oil

coarse salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon

unsalted butter, melted

garlic powder

smoked paprika (optional)

green onions (scallions), thinly sliced

sour cream

chopped fresh chives (optional)

If using a block of mozzarella, cut into 12 uniform sticks about 3–4 inches long and 1/2 inch thick. Pat sticks dry with paper towels to remove excess moisture. Place on a baking sheet and freeze uncovered for 30–45 minutes (this helps prevent cheese from melting too quickly while frying).

Prepare cheese

Place the flour in a shallow bowl or plate. In a second shallow bowl, beat the eggs with the milk until combined. In a third shallow bowl, combine bread crumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper; stir to mix. For extra crispness, you can double-dip (flour → egg → crumbs → egg → crumbs).

Set up breading station

Working with one stick at a time, lightly coat a frozen mozzarella stick in flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press firmly into the breadcrumb mixture to coat all sides. For a stronger seal, return the coated stick to the egg and then to the breadcrumbs for a second coating. Place breaded sticks on a parchment-lined tray and return to the freezer for at least 15–20 minutes (or up to 2 hours) to firm the coating.

Heat 1–1 1/2 inches of oil in a heavy, deep skillet or Dutch oven to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds. Work in small batches (3–4 sticks) so the oil temperature remains steady.

Carefully add frozen, breaded mozzarella sticks to the hot oil and fry for 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd. Remove with a slotted spoon or spider and transfer to a paper towel–lined tray to drain. Let rest 1 minute (the cheese will be piping hot inside).

If desired, keep cooked sticks warm in a 200°F (95°C) oven on a wire rack while you finish remaining batches.

Warm the marinara sauce in a small saucepan over low heat until just simmering. Stir in chopped basil and red pepper flakes if using. Taste and adjust seasoning.

Plate mozzarella sticks, sprinkle with chopped parsley and extra grated Parmesan if desired. Serve immediately with warm marinara sauce for dipping.

mozzarella cheese sticks (string cheese) or block cut into sticks

all-purpose flour

large eggs

whole milk

plain dry bread crumbs (panko or regular)

grated Parmesan cheese

dried Italian seasoning

onion powder

salt (for breading)

vegetable oil (or canola/peanut) for deep frying

store-bought or homemade marinara sauce

fresh basil (optional, chopped)

red pepper flakes (optional)

fresh parsley, chopped (optional)

Pat the wings dry with paper towels. If whole wings aren't already split, use a sharp knife or kitchen shears to separate wingettes and drumettes; discard tips or save for stock.

Prep

Place the dried wings in a large bowl. Add 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon paprika. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin when baked; if frying, use just enough to lightly dust the skin.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the seasoned wings on the rack in a single layer, leaving space between pieces. Brush or spray the wings lightly with the 2 tablespoons oil to promote browning. Bake for 25 minutes, then flip each wing and bake another 15–20 minutes until skin is deep golden-brown and an instant-read thermometer inserted into thickest part reads 165°F (74°C) and skin is crisp.

Oven (Crispy Baked Method)

Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry the wings in batches (do not overcrowd) for 8–10 minutes until golden brown and cooked through. Transfer to a wire rack or paper towel-lined tray to drain. Optionally, return to oil at 375°F for 30–60 seconds for extra-crispy skin, then drain.

Frying Method (Alternative)

While wings cook, make the buffalo sauce. In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Once melted, whisk in 1 cup hot sauce, 1 teaspoon white vinegar, 1 teaspoon Worcestershire sauce and 1 teaspoon honey (if using). Warm gently until combined and slightly thickened, about 2–3 minutes — do not boil. Taste and add a pinch of salt if needed. Keep warm until ready to toss.

When wings are cooked and drained, place them in a large, clean mixing bowl. Pour the warm buffalo sauce over the wings (reserve a few tablespoons of sauce if you want to drizzle extra). Toss vigorously until all wings are evenly coated.

Transfer wings to a serving platter. Garnish with chopped fresh parsley if desired. Serve immediately with ranch and/or blue cheese dressing on the side, plus celery and carrot sticks.

whole chicken wings (wingettes + drumettes)

baking powder (aluminum-free)

kosher salt

black pepper

paprika (smoked or sweet)

neutral oil (for frying) or olive oil (for baking)

unsalted butter

hot sauce (Frank's RedHot or similar)

white vinegar

Worcestershire sauce

honey or light brown sugar (optional, for mild sweetness)

salt

ranch dressing

blue cheese dressing (optional)

celery sticks

carrot sticks

chopped fresh parsley (optional)

Whisk together the flour, instant yeast, sugar, and salt in a medium bowl. Add warm water (about 105–115°F / 40–46°C) and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Make the dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is sticky, dust with up to 2 tablespoons additional flour. Alternatively, knead in a stand mixer with dough hook on medium for 4–5 minutes.

Knead

Lightly oil a bowl with remaining 1 tablespoon olive oil and place dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

First rise

Gently deflate the dough and divide into 6 equal pieces (about 65–70 g each). Roll each piece into an 8–10 inch rope, tucking seams underneath to create a smooth top. Place on a parchment-lined baking sheet spaced 1 inch apart.

Shape breadsticks

Cover loosely with lightly oiled plastic or a towel and let rise for 20–30 minutes until slightly puffy.

Second rise

Preheat oven to 400°F (200°C). Brush the tops with melted butter mixed with garlic powder (if using) and sprinkle lightly with coarse salt. Bake 12–15 minutes until golden brown and the bottoms sound hollow when tapped. Rotating the pan halfway through will promote even browning.

Bake

Remove from oven and brush again with any remaining melted butter. Let cool slightly on a rack, then serve warm in a basket.

Finish

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Sauté garlic

Add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, red pepper flakes (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer over medium-low heat.

Simmer sauce

Lower heat and simmer uncovered 12–15 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust salt, sugar, or red pepper flakes as needed.

Reduce

Remove from heat and stir in chiffonade of fresh basil if using. Transfer sauce to a small warmed serving bowl. Serve alongside warm breadsticks for dipping. Leftover sauce can be refrigerated up to 4 days.