Seafood Stuffed Potatoes: A Decadent and Satisfying Dish

Preheat the oven to 400°F (200°C).
Wash and scrub the potatoes clean. Pat them dry with a paper towel, then prick the potatoes a few times with a fork. Rub each potato with a small amount of olive oil and sprinkle with a pinch of salt.
Place the potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork. Remove them from the oven and let them cool slightly.
Prepare the Seafood Filling:

While the potatoes are baking, heat a skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the shrimp (or crab or lobster) to the skillet and cook for about 3-5 minutes, or until the seafood is cooked through. Season with salt, pepper, and smoked paprika. Remove from heat and set aside to cool.
Once cooled, chop the seafood into bite-sized pieces.
Make the Creamy Filling:

Cut the baked potatoes in half lengthwise and scoop out the insides, leaving a thin border around the edges. Place the scooped potato flesh in a mixing bowl.
Add the heavy cream, sour cream, and half of the shredded cheese to the bowl, then mash the mixture until smooth and creamy. Season with salt and pepper to taste.
Stir in the chopped seafood and green onions, mixing until well combined.
Stuff the Potatoes:

Spoon the creamy seafood mixture back into the potato skins, packing it in generously.
Sprinkle the remaining cheese on top of each stuffed potato.
Bake the Stuffed Potatoes:

Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the tops are slightly golden.
Serve:

Remove the potatoes from the oven and sprinkle with fresh parsley for a burst of color and flavor. Serve hot and enjoy!
Serving and Storage Tips: