DIRECTIONS
Wash potatoes thoroughly.
Poke potatoes with a fork until completely cooked and soft to the touch.
While they are still warm, cut them in half lengthwise.
Carefully scoop out center, leaving a shell of the skin about 1/4-inch thick.
Place the scooped out centers into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
Stuff the potato shells with the mashed potato and place in a sprayed 8-inch square casserole dish. Set aside.
In a saucepan on low heat combine flour, cream cheese, milk, garlic, salt, nutmeg and pepper.
Heat gently until cream cheese is no longer lumpy.
Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
Cover and allow to cool to room temperature.
Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
If desired, cover the dish with plastic wrap and store in the fridge overnight.
Pre-heat oven to 350-degrees.
Bake 20 to 30 minutes until heated through and topping is lightly browned.