Preheat oven to 400 degrees Fahrenheit.

Prick the potatoes all over with a fork.

Arrange the potatoes on a baking sheet and place them in the oven.

Bake for 1 hour to 1 hour and 15 minutes, or until the potatoes are done.

Meanwhile, shell and devein the shrimp.

Cut the shrimp into small cubes.

Heat 1 tablespoon of butter in a saucepan.

Add the shrimp and mushrooms to the saucepan.

Cook, stirring, for about 1 minute.

Add the Sherry wine and stir.

Remove from the heat.

Once the potatoes are done, slice off the top of each potato, about half an inch from the top.

Carefully scoop out the center of each potato bottom to create a \"boat\" for stuffing.

Place the scooped-out potato pulp into a saucepan or bowl.

Mash the potato pulp well until uniformly smooth.

Add the mashed potato pulp to the shrimp mixture.

Add the heavy cream and 1 tablespoon of butter to the mixture.

Cook briefly, stirring constantly.

Add salt, pepper, and Tabasco to taste.

Blend all ingredients together thoroughly.

Fill the potato boats with the shrimp and potato mixture, piling it up and smoothing it over.

Arrange the stuffed potatoes, stuffed side up, on a baking dish.

Sprinkle with Parmesan cheese.

Melt the remaining tablespoon of butter.

Pour the melted butter over the potatoes.

Place the baking dish in the oven.

Bake for 15 minutes.