Criss-Cross Baked Potatoes

These are delicious, and depending on the potato size, may cut baking time in half.    I hadn't made  this in many years, til I saw them in a recent Women's World magazine, renamed "quilted potatoes".  Their version  uses herbs and a little  romano cheese, which  sounds good too. There are lots of ways to  tailor these crisp-topped potatoes to your own taste,

Scrub baking potatoes, dry, and cut in half lengthwise. Make diagonal slashes about 1/2" deep in two directions across the cut surfaces, making large 'diamonds' (criss-cross.) Brush the cut surfaces with melted butter; season with salt and pepper; or seasoned salt or garlic salt. Arrange in a shallow baking pan. Bake til tender at 350 for 35-60 minutes, depending on the size. Sprinkle with paprika and bake for 10-15 minutes more. Tops will be browned.