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 400°F (200°C). Scrub the russet potatoes well and pat dry.

Pierce each potato a few times with a fork. Rub the skins with olive oil and sprinkle with kosher salt and black pepper.

Place potatoes directly on the oven rack or on a baking sheet and roast until fork-tender, about 45–55 minutes depending on size. Drain any steam and let cool until they are safe to handle, about 10–15 minutes.

Cut each potato in half lengthwise. Using a spoon, scoop out the flesh leaving a 1/4-inch (6 mm) shell of potato attached to the skin. Reserve the scooped potato for another use (mashed potatoes, soup) or discard.

Brush the inside and outside of each potato skin with the melted butter and sprinkle the insides with garlic powder.

Increase oven temperature to 425°F (220°C). Arrange the potato shells skin-side down on a baking sheet lined with parchment or a wire rack set over a baking sheet.

Bake the shells for 10–12 minutes until the edges begin to crisp. Flip them skin-side up and bake another 5–8 minutes to dry out the insides and further crisp the edges.

While skins bake, cook the bacon. Place bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Alternatively, bake bacon on a separate sheet at 400°F (200°C) for 15–20 minutes until crisp.

Transfer cooked bacon to a paper towel-lined plate to drain and cool, then chop into small pieces.

Trim and thinly slice the green onions, separating the white and light green parts from the darker green tops. Reserve darker tops for garnish.

Reduce oven temperature to 400°F (200°C) if needed. Fill each potato shell with a tablespoon or two of shredded cheddar, then sprinkle chopped bacon over the cheese and add a little more cheddar to fully cover.

Return the loaded skins to the oven and bake until the cheese is melted and bubbly, about 5–8 minutes. For a browned top, switch to broil for 1–2 minutes, watching closely to avoid burning.

Remove from oven and immediately sprinkle with the sliced green onion greens and a small pinch of extra black pepper if desired.

While the skins finish, stir the sour cream with minced chives (if using), 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Taste and adjust seasoning.

Arrange the hot loaded potato skins on a platter. Serve with the prepared sour cream on the side for dipping or dolloping atop each skin.

Garnish with any remaining green onion tops and serve immediately for best texture.

russet potatoes (medium)

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon strips

green onions (scallions)

unsalted butter, melted

garlic powder

sour cream

fresh chives (optional), minced

salt (for sour cream)

freshly ground black pepper (for sour cream)

If using a block of low-moisture mozzarella, cut into 8 equal sticks roughly 3/4 inch x 3 inches. If using string cheese, leave whole. Pat each piece dry with paper towels to remove surface moisture. Place prepared sticks on a tray and freeze for at least 30 minutes (this helps prevent cheese from oozing during frying).

Prepare cheese sticks

In bowl 1, place the all-purpose flour and cornstarch; season with 1/2 tsp salt and 1/4 tsp black pepper. In bowl 2, whisk the eggs with the milk until smooth. In bowl 3, combine panko and/or plain breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, remaining 1/2 tsp salt and 1/4 tsp black pepper; mix well.

Set up three bowls

Working in small batches, dredge frozen mozzarella sticks in the seasoned flour, shaking off excess. The light dusting of flour helps the egg adhere.

First coat (flour)

Dip the floured stick into the egg wash, coating completely. Allow excess egg to drip back into the bowl.

Second coat (egg)

Roll the egg-coated stick in the breadcrumb mixture, pressing gently so crumbs adhere evenly. For an extra-secure coating, return the stick to the egg wash and repeat the breadcrumb step (double coating). Place breaded sticks on a baking sheet and return to the freezer for at least 20 minutes — this further helps prevent bursting during frying.

Third coat (breadcrumbs)

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (or use an electric deep fryer). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in ~30 seconds.

Heat oil

Carefully lower 3–4 frozen, breaded sticks into the hot oil without crowding. Fry for 1 to 1.5 minutes, turning gently so they brown evenly. Avoid frying too long — goal is golden and crisp exterior while keeping cheese inside melted but contained. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.

Fry in batches

If you prefer an extra-crispy finish or to keep warm before serving, place fried sticks in a 200°F (95°C) oven on a rack for up to 10 minutes.

Finish

Heat the marinara sauce in a small saucepan over low heat until warmed through, stirring occasionally (about 5 minutes). Stir in chopped fresh basil if using. Transfer to a small serving bowl.

Warm marinara

Serve freshly fried mozzarella sticks immediately with warm marinara sauce for dipping.

mozzarella cheese block (low-moisture)

mozzarella string cheese (optional, for ease)

all-purpose flour

large eggs

whole milk

plain breadcrumbs (panko for extra crunch)

Italian seasoned breadcrumbs (optional, for extra flavor)

grated Parmesan cheese

dried Italian seasoning

onion powder

salt

black pepper

vegetable oil (for deep frying)

cornstarch (optional, helps adhesion)

store-bought marinara sauce

fresh basil (optional, for garnish)

If whole wings are used, separate at the joints into drums and flats and discard tips or save for stock. Pat wings very dry with paper towels—dry skin crisps better.

Prepare wings

Place wings in a large bowl. Add kosher salt, black pepper, baking powder, garlic powder and 1 tablespoon vegetable oil. Toss thoroughly so each piece is evenly coated. Let sit at room temperature for 20–30 minutes (or refrigerate uncovered for up to 24 hours to dry the skin further).

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set inside a rimmed baking sheet (or use parchment paper if not using a rack). Bake 40–50 minutes, flipping once halfway through, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Alternatively, for frying: heat vegetable oil in a deep pot to 350°F (175°C) and fry wings in batches 8–10 minutes until crisp and cooked through; drain on paper towels.

Cook wings

While wings cook, make the sauce. In a small saucepan over low heat, melt the butter gently without boiling. Add hot sauce, apple cider vinegar, Worcestershire sauce, light brown sugar and optional extra hot sauce or cayenne. Whisk constantly until butter is fully incorporated and sauce is smooth, 1–2 minutes. Taste and add a pinch of salt if needed. Keep warm over very low heat.

Place the cooked, hot wings in a large clean mixing bowl. Pour the warm buffalo sauce over the wings. Toss with tongs until every wing is evenly coated in sauce.

While wings finish, whisk together mayonnaise, sour cream and buttermilk in a small bowl until smooth. Add lemon juice, dried dill, dried parsley, garlic powder, onion powder, salt and pepper. Stir to combine. Taste and adjust seasoning or buttermilk to reach desired pourable consistency. Chill in refrigerator until ready to serve.

Transfer sauced wings to a serving platter. Garnish with chopped fresh parsley if desired. Serve immediately with ranch dipping sauce, celery and carrot sticks on the side.

Leftovers: store cooled wings and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat wings in a 400°F (200°C) oven for 8–10 minutes to re-crisp, then toss with warmed sauce.

whole chicken wing sections (drums + flats)

baking powder (aluminum-free)

vegetable oil (for shallow frying or tossing before baking)

unsalted butter

Frank's-style hot sauce

apple cider vinegar

Worcestershire sauce

light brown sugar

hot sauce or cayenne (optional, for extra heat)

mayonnaise

buttermilk

fresh lemon juice

dried dill

dried parsley

celery sticks

carrot sticks

chopped fresh parsley

In a large mixing bowl, combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp granulated sugar and 1 tsp fine salt. Whisk together to distribute the yeast and salt.

Prepare dough

Pour 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil into the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms. If dough is very dry, add up to 1–2 tbsp additional warm water; if very sticky, add up to 2 tbsp flour.

Hydrate and mix

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead 4–5 minutes with a stand mixer on low using the dough hook). The dough should be tacky but not overly sticky.

Knead

Lightly oil a clean bowl with 1 tbsp olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

First rise

Punch down the dough gently and turn onto a lightly floured surface. For 6 large breadsticks: divide into 6 equal pieces (about 140–150 g each). For 12 smaller: divide into 12 equal pieces (about 70–75 g each). Roll each piece into a 8–10 inch rope for large or 6–7 inch for small, tapering lightly at the ends if desired.

Shape

Place shaped breadsticks on a parchment-lined baking sheet about 1 inch apart. Cover loosely with plastic wrap or a clean towel and let rest/proof for 20–30 minutes until slightly puffy.

Second rise on pan

While breadsticks proof, preheat oven to 400°F (200°C).

Preheat oven

Mix 2 tbsp melted butter with 1 tsp garlic powder, 2 tbsp grated Parmesan and 1 tsp dried Italian seasoning. Brush the tops of the breadsticks with half of the butter mixture just before baking. Bake in the preheated oven for 12–16 minutes for large (9–12 minutes for smaller) or until golden brown and cooked through. Rotate the pan halfway through baking for even color.

Finish and bake

Remove breadsticks from oven and immediately brush with the remaining melted butter mixture. Sprinkle optional 1/2 tsp coarse sea salt or flaky salt over the top. Let cool slightly before serving in the breakfast basket.

Brush and finish

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/2 cup finely diced yellow onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Sauté aromatics

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/4 tsp red pepper flakes (if using), 1 tsp salt and 1/4 tsp black pepper. Mix well to combine.

Add tomatoes and season

Bring sauce to a gentle simmer, then reduce heat to low. Let simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust salt/sugar as needed.

Simmer

Stir in 2 tbsp torn fresh basil (if using) just before removing from heat. For a smoother dipping sauce, blend briefly with an immersion blender or in a countertop blender to desired consistency. Transfer to a small serving bowl or ramekin.

Serve warm alongside the breadsticks in the breakfast basket. Sauce will keep refrigerated in an airtight container for up to 4 days; reheat gently before serving.