Instructions for cooking and stuffing the potatoes
Rinse off your potatoes and poke several holes in them. Wrap them in foil and bake in the oven at 375°F for about 90 minutes or until the internal temperature reaches 205°F.
Cut the baked potatoes in half and scoop out the flesh and place it into a bowl along with the half and half, sour cream, butter, garlic powder, salt, and chopped cooked shrimp.
Stuff the potato skins with the potato mixture and place them on a baking dish. Place them under the broiler on high for about 2 to 3 minutes or until the top browns slightly.
Serve the potatoes along with the whole shrimp, bacon, chives, sour cream, and any other toppings you would like to include.
Instructions for cooking the Shrimp
Clean the shrimp by removing the shell and deveining them. Rinse them and dry them with a paper towel.
Place the cleaned shrimp in a medium mixing bowl and add garlic powder, salt, and smoked paprika. Mix them so that they are thoroughly seasoned.
In a medium skillet, heat up about a tablespoon of olive oil. Place the shrimp into the skillet and cook for about four minutes over medium heat. The Shrimp are done when the flesh goes from translucent to white. remove shrimp from the skillet and let rest on a cutting board.
Set one to two shrimp aside to be used to top the potatoes. Roughly chop the remaining shrimp to add to the potato mixture.
Notes
Instant Pot Baked Potatoes - To shorten the cooking time cook the potatoes in the Instant Pot for 15 minutes at high pressure. Place them on the rack with one cup of water in the bottom. Let the pressure release naturally for 5 minutes and then quick release. Even with time to come up to and release the pressure, this cuts the 90 minutes down to about 45.