Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the Russet potatoes, then prick them all over with a fork. Place them directly on the oven rack and bake for 50-60 minutes, or until they are soft when squeezed. • After baking, take them out of the oven and allow them to cool for a few moments.

Prepare the Seafood Filling: While the potatoes are baking, melt the butter in a large skillet over medium heat. Incorporate the minced garlic and sauté for 1-2 minutes until aromatic. Stir in the flour to create a roux, cooking for another 2 minutes. Slowly whisk in the half and half, stirring continuously to create a creamy base.

Add the Cheeses: Once the sauce is smooth, add the softened cream cheese, shredded American cheese (Velveeta), mozzarella, Monterey Jack, and Parmesan. • Mix thoroughly until the cheeses are fully melted, resulting in a smooth, creamy sauce.

Season the Filling: Stir in the Cajun seasoning, liquid crab boil, onion powder, garlic powder, and salt and pepper to taste. Allow the sauce to simmer for 5-7 minutes, letting the flavors blend harmoniously.

Cook the Seafood: Add the crawfish tails and raw shrimp to the cheese sauce. Cook for about 5-7 minutes, or until the shrimp turn pink and are fully cooked. Remove the mixture from heat and set aside.

Stuff the Potatoes: Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh into a large bowl, leaving a small layer to hold the potato’s shape. Mash the potato flesh and fold it into the seafood and cheese mixture until well combined.

Fill and Bake: Spoon the seafood and potato mixture back into the potato skins, mounding it generously. Place the stuffed potatoes on a baking sheet and return to the oven. Bake for 10-15 minutes at 375°F (190°C), or until the tops are bubbly and golden brown.

Serve: Remove the stuffed potatoes from the oven and garnish with chopped chives or green onions. Serve hot and enjoy the creamy, cheesy, seafood-filled goodness!