1. Preheat oven to 400°F. Scrub and dry the russet potatoes, prick each with a fork, and place directly on the oven rack. Bake for 1 hour or until fork-tender.

2. While the potatoes bake, melt butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.

3. Add shrimp to the skillet and cook until pink, about 3-4 minutes. Stir in the crab meat and cook another minute.

4. Lower the heat and add cream cheese and heavy cream. Stir until smooth and melted.

5. Season the mixture with Cajun seasoning, lemon juice, and a pinch of salt. Remove from heat.

6. Once baked, let the potatoes cool slightly. Cut each one in half lengthwise and scoop out the insides into a bowl.

7. Mash the scooped potato and mix in half the shredded cheese and green onions.

8. Fold the mashed potato mixture into the seafood skillet mixture until fully combined.

9. Fill each potato skin with the mixture, then top with remaining cheese.

10. Place stuffed potatoes on a baking sheet and bake at 375°F for 15 minutes or until cheese is bubbly and golden.

11. Garnish with fresh parsley and extra green onions before serving.