Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then prick them with a fork. Rub the potatoes with olive oil, sprinkle with salt, and wrap each in aluminum foil. Bake for about 1 hour or until tender.

Cook the Shrimp: In a skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and sauté until fragrant. Add shrimp, season with salt and pepper, and cook until pink and opaque (about 3-4 minutes). Remove the shrimp and set aside.

Make the Filling: Once the potatoes are done, carefully cut each in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell. Add the cream cheese, 2 tablespoons of butter, milk, and cheddar cheese to the potato flesh. Mash until creamy. Chop half of the cooked shrimp and stir into the mashed potato mixture.

Stuff the Potatoes: Spoon the cheesy shrimp and potato mixture back into the potato shells. Place the stuffed potatoes on a baking sheet and top with remaining shrimp and a little extra cheese if desired.

Bake Again: Return the stuffed potatoes to the oven and bake for another 15 minutes, or until heated through and cheese is melted.

Serve: Garnish with chopped fresh chives and serve hot.