Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and poke each potato a few times with a fork. Bake for 40-50 minutes until fork-tender.

Once cooked and slightly cooled, cut a slit lengthwise along each potato and scoop out the insides into a mixing bowl.

In the mixing bowl, combine the scooped potato flesh, cream cheese, minced garlic, salt, and pepper. Blend until smooth and creamy.

Melt butter in a skillet over medium heat and sauté shrimp and crawfish tails with Cajun seasoning for 4-5 minutes until shrimp are opaque.

In the same skillet, add more butter and whisk in flour, cooking for 1-2 minutes. Gradually add half and half, whisking until smooth and thickened.

Fill each hollowed potato with the creamy mixture, top with sautéed seafood, and pour the cheese sauce over the filled potatoes.

Broil the stuffed potatoes for 2-3 minutes until bubbly and golden brown.

Remove from the oven, let cool for a minute, and garnish with chopped chives before serving warm.