Preheat oven to 425 degrees.
Clean and rise potatoes then pat dry with paper towel.
Pierce potatoes with a fork so the steam cooks throughout the potatoes.
Wrap potatoes in aluminum foil and cook for 60 minutes.
MAKE CRAB & SHRIMP TOPPING:
In a small bowl, combine crab and shrimp. Add cream cheese, sour cream, mayonnaise, worcestershire sauce, garlic powder, onion powder, slap yo mama or cajun seasoning, old bay, salt, white pepper, mustard and parsley. Mix until well combined. You can use an electric mixer or stand mixer for this portion.
POTATOES MIXER:
Cut each potato in ½ lengthwise and use a spoon to scoop out the flesh leaving a ⅛” shell.
Combine the scooped potato with butter, milk, cream cheese, sour cream, mayo, cheddar, salt & white pepper to taste. Mash until smooth.
Add desired add-ins and stir to combine. Spoon filling into each potato skin and top with cheddar cheese and bacon.
Bake 12-15 minutes or until heated through and cheese is melted.
GARNISH
Garnish with parsley or chives and enjoy !
Nutritional Info:
Serving: 4g | Calories: 435kcal | Carbohydrates: 6g | Protein: 9g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 646mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1051IU | Vitamin C: 2mg | Calcium: 277mg | Iron: 1mg
