Twice Baked Seafood Potato

• 3 large russet potatoes 
• 1 pound of medium shrimp, cleaned and deveined with shells removed
• Salt-Free Creole seasoning by My Fabulous Food
• 2 tablespoons of Avocado Oil by My Fabulous Food
• 1/2 cups of heavy cream
• 1/2 cup of cooked broccoli florets, chopped
• 1/4 cup of crab meat (lump or claw)
• 1 cup of shredded cheddar cheese
• cracked black pepper
• sea salt by My Fabulous Food
• fresh chives, chopped

For the optional sauce:

• 1/2 cup of heavy cream
• 1/4 cup of crab meat (lump or claw)
• 4 slices of cooked bacon
• 1/2 cup of parmesan cheese
• Salt-Free Creole seasoning by My Fabulous Food
• sea salt by My Fabulous Food

DIRECTIONS:

1) Pre-heat oven to 350 degrees.  Scrub and clean russet potatoes, prick with a fork, and wrap in foil.  Bake the potatoes for approximately 1 hour or until softened.

2) Add avocado oil to a skillet on medium heat.  Season shrimp with My Fabulous Food's salt-free Creole seasoning and saute until done.  Set aside.

3) Once potatoes have cooled down, sliced them half.  Carefully scoop the middle of the potatoes out.  *Use extreme care to avoid ripping the shell.  Add the scoop of potato in a mixing bowl.  Add heavy cream, half of the shrimp, crab meat, broccoli, and half of the cheese.  Season to taste.  Carefully mix the ingredients.

4) Add the filling back into the potato skins, top with additional cheese, and bake on 350 degrees for an additional 20 - 25 minutes.

5) While potatoes are baking, add heavy cream to a skillet on medium-low heat.  Add in crab meat, crumbled bacon, and Parmesan cheese.  Mix on low until completely melted.

6) Once potatoes are done, remove from the oven.  Top with remaining shrimp, cream sauce, and chives.  Enjoy!