Line a second sheet pan with parchment paper.
Using a sharp knife, carefully slice the tops off of each potato.
Using a spoon, remove the center of the potato and place it into a medium mixing bowl. Leave about ¼ inch of the outside potato shell intact, being careful not to tear the potato skin. Lay the hollowed-out potato shells onto the sheet pan.
Brush each potato with oil and sprinkle with salt.
To the bowl of potato filling, add butter, sour cream, garlic, Old Bay seasoning, salt, and 1 cup of shredded cheese. Mash until everything is mixed together.
Fill the hollowed-out potato skins with the filling (about ½ cup per potato).
Top each potato evenly with the shrimp mixture (about ½ cup per potato) and the remaining shredded cheese (about 2 tablespoons each potato). Bake for 15-20 minutes, or until the cheese is melted and the potato is warmed through.
Garnish with parsley and a squeeze of fresh lemon juice
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