So it's actually a really, really ridiculously easy recipe, but for the sake of the newbies out there that may be just now finding their way into the kitchen, I'm going to go the detailed route with the instructions. Essentially you bake the potatoes, whip the insides, saute the shrimp, season, combine, and stuff. your. face. Let's begin!

Preheat your oven to 350 degrees Fahrenheit

Wash and scrub potatoes, pierce each a 4-6 times with a fork, and rub with olive oil.

Sprinkle each spud generously with coarsely ground kosher salt and set atop a baking sheet on the middle rack of your oven or toaster oven.

Bake for 60 minutes or until tender in the center with a crispy golden skin. Larger potatoes may need an extra 10-20 minutes bake time depending on your oven.

While the potatoes are baking, start the shrimp.

Defrost if using frozen, or do the "I-skipped-a-step!" happy dance if using fresh.

Saute your shrimp in a little bit of oil [about 1/2 tablespoon or so!], just enough so the shrimp glisten as they cook.

While they simmer away, season with your choice of spices. I sprinkled mine with garlic powder, cayenne pepper, red pepper flakes and dried parsley along with a little bit o. Because I love the garlicky kick, I also added a few drops of sriracha chili sauce. Stir/flip with a spatula as you season to prevent them from sticking and to spread the herbs and spices to both sides of the shrimp. They will only need a few minutes to cook and are done when they turn peachy-pink and opaque.

Once your potatoes are done baking, allow to cool a bit before slicing into the center. To maintain the shape, cut only halfway through the top portion of the potato, as pictured below.

Now scoop out the center! Leave behind enough to maintain the shape of the potato, about 1/4 inch should do it. Add the insides to a bowl.

Here's where you get to get creative with what you have on hand. The idea behind a twice baked potato is to fluff up the middle of the potato a-la-mashed potatoes without actually mashing a boatload of spuds. Add-in options for fluffing/whipping the potato can be anything you choose: greek yogurt or sour cream, veggie broth or chicken broth, even milk or coconut milk. Choose your favorites [I went with 1/4 cup veggie broth, 1/4 cup coconut milk, and about 1/2 cup of greek yogurt] and fluff away. You can use a fork to whip the potatoes or an electric beater, up to you!

Stir in freshly chopped green onion, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and a few cranks of freshly ground black pepper.

Taste and adjust seasonings as needed [I have a heavy hand with the garlic and always add red pepper flakes and parsley to everything!] and gently spoon the whipped deliciousness into the potatoes.

Top with an extra sprinkle of cheese [optional] and your tasty seasoned shrimp and return to the oven to bake for 10 minutes or so.

Garnish with even more green onion [love them so!] and dig in while they're deliciously steamy!