Criss-Cross Potatoes

Criss cross final

My mom started making these when we were young and we certainly didn’t complain.  Don’t you think just about everyone loves baked potatoes?  Yes, they are high in carbs, but with this recipe you only need half a potato per serving, and truly my kids just automatically eat the skins without even thinking about it. Less carbs, more nutrients.

Start with any number of potatoes- (scrub them clean), some butter and some seasoning salt. If you don’t have seasoning salt, you can substitute salt, pepper, paprika and a little garlic powder.

Criss cross 1

Cut potatoes in half lengthwise and then score with a knife diagonally in both directions. You don’t have to cut very deep because as the potatoes bake, the scoring becomes deeper and the valleys become larger to soak up the wonderful butter. Place potatoes on a baking sheet. Melt 2 tablespoons of butter per whole potato and stir in seasoning salt. Brush potatoes with butter mixture and place in oven.

Criss cross 2

Bake for 45-60 minutes or until tender. Brush with butter mixture several times while baking.  If the potatoes are large the baking time will be longer. You will know they are finished when they easily pierce with a fork or you can squeeze them and if they squish they are done – you know, potato hugging!

Criss-Cross Potatoes

By Linda Hazen Published: August 29, 2013

  • Prep: 5 mins
  • Cook: 60 mins
  • Ready In: 1 hr 5 mins

Faster than whole baked potato; savory, crispy on the outside and even your kids will eat the skin!



  1. Preheat oven to 375ºF. Score potatoes in crisscross pattern, making shallow cuts, without cutting through skins.
  2. Place potatoes on baking sheet. Combine melted butter and seasoning salt and brush each potato with mixture. Bake for 45-60 minutes or until done, basting occasionally with butter.
  3. For faster bake times you may increase the oven temperature to 450º.
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