Twice-Baked Cajun Shrimp Stuffed Potatoes

INGREDIENTS:

4 large russet potatoes
olive oil
1/2 cup butter, unsalted
1/2 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, minced
5 green onions, divided, more for garnish if desired
2 tsp Cajun seasoning (like Tony Chachere), more to taste
dash hot sauce, more to taste
salt and pepper
1lb shrimp, peeled, deveined and cut in half
1 cup grated cheddar cheese, plus more for garnish if desired
1 cup sour cream

DIRECTIONS:

Preheat oven to 350F.
Wash and dry the potatoes and prick with a fork several times to allow steam to escape while cooking. Place on a foil-lined baking sheet and bake until tender, about 1 hour.
While the potatoes are cooking, cook the shrimp mixture. Melt butter over medium heat in a skillet. Add in onions, celery and garlic and cook until softened, about 5 minutes. Add in half of the green onions, Cajun seasoning, hot sauce and stir to combine. Add in chopped shrimp and cook until opaque. Set aside.
Once the potatoes are done, let them cool enough to handle. Slice off the top 1/3 of each potato and gently scoop the flesh and place into a bowl, leaving about a 1/4” border of potato still attached to the skin. Scoop out the flesh from the potato tops and add to the bowl; discard the skin from the tops.
Mash the scooped out potatoes with 1 tsp salt, 1/2 tsp black pepper, the remaining green onions …