Preheat your oven to 400°F (204°C). Wash and scrub the russet potatoes, prick them with a fork, coat with olive oil, and sprinkle with salt and pepper.

Bake the potatoes for 50–60 minutes, or until tender. Let them cool before handling.

Melt butter in a skillet over medium heat, add onion, bell pepper, and garlic, and sauté for 3–4 minutes until fragrant.

Add shrimp, crab meat, and Cajun seasoning to the skillet. Cook for 4–5 minutes until shrimp is opaque and cooked through.

In a mixing bowl, combine cream cheese, sour cream, cheddar, and mozzarella until smooth. Fold in the seafood mixture.

Slice baked potatoes open, scoop some flesh into a bowl, and mix with the seafood filling. Return the mixture to the potato skins.

Sprinkle extra shredded cheese on top of each filled potato.

Return stuffed potatoes to the oven and bake for an additional 10–15 minutes until the tops are golden brown.

Remove from the oven, let cool slightly, garnish with green onions, and serve hot.