Shrimp-Stuffed Triple-Baked Potatoes

I found this dish a bit too rich, but the boys loved it.  It was simple to make, but had a lot of inactive time.  Its a pretty economical dish too.  There were just a few shrimp, potatoes are practically free;), and the creme fraiche was $6 but it can be made at home.  I haven't yet because I don't know if I can eat cream that hasn't been refrigerated for like 12 hours.  (I know I am eating it when someone else does it but it makes sense in my mind)  I'm keeping the recipe, but I would make it a smaller part of my meal next time.

Shrimp-Stuffed Triple-Baked Potatoes
6    medium white potatoes (about 5 ounces each),scrubbed
1 c  crème fraîche
2    garlic cloves,minced
Salt and freshly ground white pepper
3 1/2 T  unsalted butter,softened
2/3 c  heavy cream,warmed
12    medium shrimp—shelled deveined and halved lengthwise
[Note: Shrimp-Stuffed Triple-Baked Potatoes  Pairing Suggestion An
intense, concentrated Chardonnay from Napa Valley that is flamboyant
enough to stand up to the crème fraîche  topping of these potatoes.   ]
Preheat the oven to 400. Prick the potatoes a few times with a fork and
bake on a rack in the oven for about 40 minutes, or until tender.
Meanwhile, in a small bowl, blend the crme frache with the garlic;
season with salt and white pepper and let stand for at least 15 minutes.
Increase the oven temperature to 450. When the roasted potatoes are
cool enough to handle, cut them in half lengthwise and scoop the flesh
into a medium bowl, leaving a thin wall around the skins. Reserve 8 of
the potato skin halves; set aside the rest for another use or discard.
Mash the flesh well with a potato masher, then gently mash in 2 1/2
tablespoons of the butter and the warm cream and season with salt and
white pepper.
Rub the remaining 1 tablespoon of butter all over the outsides of the 8
reserved potato skins and season with salt and pepper. Arrange the
potato skins, cut sides up, on a baking sheet. Bake in the upper third
of the oven for about 3 minutes, or until the skins are lightly crisp.
Spoon the filling into the potato skins and continue baking for about
10 minutes, or until heated through and glazed on top.
In a medium saucepan, heat the crme frache. Add the shrimp and cook
over moderate heat, stirring occasionally, until pink and starting to
curl, about 3 minutes. Using a slotted spoon, transfer the shrimp to a
plate. Increase the heat to moderately high and simmer the crme frache
until slightly reduced, about 2 minutes. Return the shrimp to the sauce.
Set 2 baked potato halves on each plate. Spoon the shrimp and crme
frache sauce over the stuffed potatoes and serve immediately.