Poke holes with a fork in potatoes then place in the microwave for 15-20 minutes until they are cooked through and easily pierced with a fork or bake in a 425 degree oven for 1 hour.

Heat a sauté pan with one tbsp olive oil.

Add mushrooms and cook until caramelized and golden. Set aside.

For the cheese sauce, heat a saucepan over medium low and add butter.

Melt butter then stir in flour.

Stir together until thickened then turn down heat to low and add milk.

Stir constantly until well combined and thick then add cooking crème.

Season with salt and white pepper.

Mix in shredded cheese until creamy.

Heat another sauté pan over medium and add 1 tbsp olive oil.

Add shrimp, season with salt and ground pepper and cook for a minute until bright pink.

Remove from heat.

Place two potatoes on a serving plate.

Cut the end off of one side of each potato.

Split potatoes open and press cut sides together to form one large spud!

Fluff insides with a fork, pulling potato away from the skin.

Top with half of the mushrooms, shrimp, and then spread on the cream sauce

Add a sprinkle of green onions and serve with a side of sour cream.

Repeat with other spud.

Serve hot and dig in!