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1
Preheat the oven to 450 degrees F.
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2
Rub the potatoes with vegetable oil and put them on a baking sheet.
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3
Bake the potatoes until tender, about 1 hour.
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4
While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes.
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5
Transfer the slices to a paper towel-lined plate to drain, then crumble.
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6
Pour off all but 3 tablespoons of bacon grease from the skillet.
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7
Cut the shrimp into thirds.
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8
Reheat the bacon grease over medium-high heat.
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9
Add the shrimp, Cajun seasoning, and a pinch of salt.
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10
Cook until the shrimp are opaque, stirring constantly, 2 to 3 minutes.
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11
When the potatoes are done, let them cool slightly (leave the oven on).
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12
Slice off the top third of each potato and carefully scoop out the flesh into a bowl.
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13
Scoop out the potato from the top third, and add that to the bowl, then discard the skin.
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14
Leave about 1/4-inch border of potato inside the skin.
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15
Mash the potato flesh with 1 teaspoon salt, the green onion, cheese, butter, sour cream, mayonnaise, and black pepper.
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16
Stuff the potato skins with the filling, mounding any extra on top.
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17
Divide the shrimp on top of the potatoes and sprinkle with the crumbled bacon.
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18
Return the potatoes to the oven on the baking sheet and bake them until heated through, about 15 minutes.
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19
Remove the potatoes from the oven, sprinkle with the reserved chopped green onions and serve.
