1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash the potatoes thoroughly, prick them with a fork, and drizzle with olive oil. Sprinkle with salt and place on the prepared baking sheet. Bake for 45-50 minutes or until tender.
3. While the potatoes are baking, heat a skillet over medium heat. Add the butter and let it melt, then stir in the minced garlic. Sauté for about a minute until fragrant.
4. Add the shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes. Stir in the lemon juice and set aside.
5. Once the potatoes are done, let them cool slightly. Slice each potato lengthwise and scoop out the insides, leaving about a quarter-inch shell.
6. In a bowl, mash the scooped potato with sour cream, cheddar cheese, half of the parsley, and a pinch of salt and pepper. Fold in the cooked shrimp mixture.
7. Stuff the potato shells with the shrimp mixture and place them back on the baking sheet. Sprinkle a little more cheese on top if desired.
8. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
9. Garnish with the remaining parsley before serving.

These steps should guide you seamlessly through the process, just like my mother’s gentle instructions guided me through my first attempts in the kitchen. Remember, cooking is as much about enjoying the journey as it is about the destination.