Shrimp Fajita Twice Baked Potatoes

Step 1: Sauté 1/2 of a small white onion and 1/4 of green, red, and yellow bell peppers with Kinder’s Fajita seasoning.
Step 2: Rub olive oil and sea salt onto the potatoes.
Step 3: Bake potatoes at 350 degrees for 1 hour and 15 minutes.
Step 4: Season 10-12 jumbo raw shrimp with Kinder’s Fajita Seasoning, Tone’s Tex Mex Seasoning, and a little olive oil.
Step 5: Cook shrimp in 2 tablespoons of butter for 2 minutes on each side.
Step 6: Once the potatoes are done, cut them in half and carefully remove the insides without tearing the skin.
Step 7: In a bowl, mix potato insides with 2-4 tablespoons of heavy cream, 2 tablespoons of sour cream, 2 tablespoons of garlic butter, shredded Mexican cheese, Kinder’s Fajita Seasoning, and Tone’s Tex Mex Seasoning.
Step 8: Fill each potato skin with half of the potato mixture, then add half of the fajita veggies and some shredded cheese.
Step 9: Add the remaining potato mixture on top, and finish with more Mexican blend shredded cheese.
Step 10: Bake in the oven at 350 for 15 minutes.
Step 11: Top the potatoes with remaining fajita veggies and shrimp, and add queso cheese.