Preheat oven to 400 degrees.
Wash 6 large potatoes. Place in an oven safe baking pan. Bake for 1 to 1 1/2 hours or until done. Remove from the oven and make a slit in the top of bake potatoes. Scoop out the center of the potatoes (the pulp) leaving a small layer of pulp on the skin.
In a medium sauce pan, combine 1 cup of velvetta, 1/4 cup of milk, 1/2 cup of frozen small shrimp (peeled), 1/2 cup of imitation crabmeat (cut into small pieces), and 4 ounces of cream cheese. Heat on low, stirring until all cheese is melted and blended.
Combine the potato pulp to the pan, mixing well. Spoon mixture back into potato skins. Sprinkle with some shredded Mozzarella cheese and some shredded cheddar cheese.
Reduce the oven heat to 300 degrees. Bake potatoes for about 10 minutes or until the cheese melts. Let cool about 3 minutes before serving.
1. Not into seafood? Trade the shrimp and crabmeat for 1 cup of finely chopped broccoli. Once the twice baked potatoes are removed from the oven, top with sour cream an chives.
2. Instead of broccoli, add 1 cup grilled chicken or turkey. Once the twice baked potatoes are removed from the oven, top with cranberries for a festive treat anytime of the year.
3. Add the potato pulp to a cup of your favorite chili recipe instead of the shrimp and crabmeat. Once the twice baked potatoes are removed from the oven, top with sour cream or salsa.