Scallop and Shrimp Stuffed Potatoes

from Cheryl Meng

4 large baking potatoes, baked without foil in 425 degree oven
1 lb. small shrimp
1 lb small scallops
1 medium onion, chopped
3-4 cloves garlic, chopped
several large mushrooms, chopped
olive oil
IMO (16 oz.) (or sour cream if you don't believe in IMO!)
2 T. vegetable bouillion powder
2 cups liquid (water, vegetable stock,plain soy milk, milk)
salt, pepper, lemon pepper

Saute onions, mushrooms, garlic, salt and pepper in oil until tender. Add scallops and shrimp and saute briefly until cooked through. Add vegetable powder and liquid. Bring to boil. Add IMO or sour cream. Bring back to boil. Remove from heat. Split baked potatoes open, and fluff. Serve immediately with shrimp/scallop sauce.