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1
POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer) and microwave until completely cooked and soft to the touch.
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2
While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
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3
Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
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4
Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
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5
TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
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6
Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
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7
Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
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8
Cover and allow to cool to room temperature.
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9
Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
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10
At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
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11
Pre-heat oven to 350 degrees F.
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12
Bake 20 to 30 minutes until heated through and topping is lightly browned.
