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1
Preheat the oven to 400.
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2
Prick the potatoes a few times with a fork and bake on a rack in the oven for about 40 minutes, or until tender.
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3
Meanwhile, in a small bowl, blend the creme fraiche with the garlic; season with salt and white pepper and let stand for at least 15 minutes.
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4
Increase the oven temperature to 450.
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5
When the roasted potatoes are cool enough to handle, cut them in half lengthwise and scoop the flesh into a medium bowl, leaving a thin wall around the skins.
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6
Reserve 8 of the potato skin halves; set aside the rest for another use or discard.
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7
Mash the flesh well with a potato masher, then gently mash in 2 1/2 tablespoons of the butter and the warm cream and season with salt and white pepper.
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8
Rub the remaining 1 tablespoon of butter all over the outsides of the 8 reserved potato skins and season with salt and pepper.
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9
Arrange the potato skins, cut sides up, on a baking sheet.
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10
Bake in the upper third of the oven for about 3 minutes, or until the skins are lightly crisp.
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11
Spoon the filling into the potato skins and continue baking for about 10 minutes, or until heated through and glazed on top.
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12
In a medium saucepan, heat the creme fraiche.
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13
Add the shrimp and cook over moderate heat, stirring occasionally, until pink and starting to curl, about 3 minutes.
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14
Using a slotted spoon, transfer the shrimp to a plate.
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15
Increase the heat to moderately high and simmer the creme fraiche until slightly reduced, about 2 minutes.
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16
Return the shrimp to the sauce.
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17
Set 2 baked potato halves on each plate.
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18
Spoon the shrimp and creme fraiche sauce over the stuffed potatoes and serve immediately.
