Prepare the Potatoes : Preheat the oven to 400°F (200°C). Wash and dry the Russet potatoes, prick them with a fork, and bake directly on the oven rack for 60-70 minutes or until tender.

Make the Seafood Filling : In a spacious frying pan, heat the butter over medium flame until it’s melted. Stir in the minced garlic and cook, stirring frequently, until it becomes aromatic, approximately 1 to 2 minutes. Sprinkle the flour over the garlic and stir to combine, creating a roux. Slowly add the half and half, whisking constantly to form a thick, smooth sauce.

Add Cheese and Seasonings : Reduce the heat to low and add the cream cheese, stirring until fully melted and incorporated. Gradually add the shredded American cheese, mozzarella, Monterey Jack, and Parmesan, stirring until smooth and creamy. Season the sauce with Cajun seasoning, liquid crab boil, onion powder, garlic powder, salt, and pepper.

Cook the Seafood : Stir in the crawfish tails and chopped shrimp. Continue cooking over medium-low heat until the shrimp are opaque and fully cooked, about 5-7 minutes. Remove from heat and set aside.

Assemble the Stuffed Potatoes : Cut the baked potatoes in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato on the skin. Mash the scooped potato flesh and fold it into the seafood and cheese mixture until well combined.

Bake the Stuffed Potatoes : Spoon the seafood mixture back into the potato skins, generously filling each one. Place the stuffed potatoes on a baking sheet and bake in the preheated oven for 15-20 minutes or until the tops are bubbly and golden brown.

Serve and Garnish : Remove the potatoes from the oven, garnish with chopped chives or green onions, and serve hot. Enjoy your deliciously cheesy, seafood-stuffed potatoes!