4 Russet baking potatoes, peeled
2 tbsp. vegetable oil
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/2 tsp. paprika

Cut potatoes lengthwise. Score by carefully cutting 1/8 inch deep slices diagonally across cut surface of each potato, about 1/2 inch apart. Repeat with perpendicular cuts to form a diamond pattern. Brush potatoes with oil. Brush cookie sheet with oil. Place potatoes flat side down on cookie sheet and bake for 1 hour at 325 degrees. Turn potatoes carefully with a spatula. Brush again with oil. Combine seasonings, then sprinkle over potatoes, bake for another 10 minutes or until tender.