Scrub potatoes with brush. Rub lightly with canola oil. Bake at 400°F until done, about 40 to 60 minutes.
While potatoes are cooking, cook shrimp in lightly salted water. Peel and chop into pieces about ¼ inch.
When cool to touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about ¼ inch thick.
Combine pulp, butter, sour cream, ¾ cup cheese, onion, salt, pepper and parsley. Mix until smooth. Taste mixture, adjust seasoning if needed. Stir in shrimp.
Stuff shells with mixture. Top with remaining ¾ cup cheese. Bake at 400°F until heated through, about 15 minutes.
Contributed by Joyce Taylor