Preheat oven to 375°F.

Wash russet potatoes with water and pat them dry with a paper towel.

Using a fork, poke several holes in each potato. Rub the potatoes with avocado oil and then sprinkle with salt.

Place the prepared potatoes on a baking sheet lined with parchment paper or a rack with a grill. Bake potatoes for about an hour or until they are tender.

In a bowl, drizzle avocado oil over clean, dry shrimp. Season with cajun seasoning, paprika, salt, pepper and onion powder.

In a skillet or frying pan over medium high heat, add avocado oil, Once heated add shrimp to the pan in one layer. After about a minute, turn the heat to medium and add butter. Cook for another minute, then flip shrimp and saute the other side for another 1-2 minutes or until they turn pink. Remove the shrimp from the pan and set aside.

In the same pan, add the onions and cook until they become translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Add the cajun seasoning, parsley, celery seeds, salt, pepper and optional Better Than Bouillon Chicken base to the pan. Mix well.

Pour in the water and stir until everything is combined. Slowly add the heavy cream, continuing to stir. Mix in optional hot sauce.

Turn off the heat and add ½ cup shredded cheddar cheese and parmesan cheese to the mixture. Stir until the cheeses are melted and the sauce is smooth. Add additional seasonings to taste if needed.

Once the baked potatoes are done, carefully cut off the top of each potato. Scoop out the potato filling into a bowl. Be careful so you don’t accidentally tear the potato skin as I did!

To the potato filling add about ¼ cup of the creamy sauce mixture and cheddar cheese. Mix until well incorporated.

Fill each potato skin with the potato mixture. Top each potato with the remaining shredded cheddar cheese.

Place the stuffed potatoes back in the oven under the broiler for a few minutes, or until the cheese is melted and bubbly.

Remove from oven and drizzle cream sauce over each potato. Top with the sauteed shrimp and garnish with green onions. Enjoy!