Bake SeaPak® Shrimp Poppers according to package directions and keep warm.

Preheat oven to 375ºF.

Line a baking tray with parchment paper and set aside.

Pierce the potatoes with a fork and microwave on high until soft (approximately 15 minutes).

Cut the potatoes in half vertically and scoop the inside out of all twelve pieces, leaving a 1/4-inch thickness of the potato inside the skin and creating a potato shell (save the inside of the potatoes for another use).

Lightly salt and pepper the skins.

In a large sauté pan, heat the oil to 360ºF.

Place the potato shells face down in the oil and fry for 5 minutes each.

Remove to drain on paper towels.

Place the potato shells on the parchment paper lined baking tray.

Fill each potato shell with a thin layer of cheese.

Top with shrimp, bacon and more cheese.

Bake just until the cheese has melted (approximately 5 to 7 minutes).

Serve hot with a dollop of sour cream and a sprinkling of green onions.