4 large baking potatoes
1/4 c. butter (soft)
1/3 c. milk
1/2 c. sour cream
6 oz. crabmeat
1/3 lb. salad shrimp
salt and pepper to taste
paprika (optional)

Bake potatoes and halve them. Scoop out and mash potatoes while still hot, adding first the butter and then other ingredients and mix well. Refill potato skins and bake for 20 minutes at 400°F. Garnish with parsley.

Can be made ahead except for final baking.