Wrap potatoes in foil and place on pre-heated grill (325-350 degrees-set up for indirect cooking) on direct heat side.
Pat dry shrimp with a paper towel, arrange on a foil pan in a single layer. Shake a light coating of Slap Your Mama seasoning on all, turn shrimp over and coat the other side. Sprinkle minced Garlic over top and put in fridge.
Once potatoes start getting soft, add shrimp pan to indirect side and add a few chunks of Cherry wood to get the smoke rolling. After 10 minutes, stir shrimp around and cook for another 10 minutes until shrimp are done.
Remove shrimp and potatoes. Remove foil from potatoes and cut in half lengthwise. Scoop out potato halves leaving roughly 1/8-1/4” layer in the shell to form the potato boat. Reserve 4 whole shrimp, rough chop the rest. Add an even amount of chopped shrimp to each potato boat, add cheese to each. Take the 4 reserved whole shrimp and place in a foil packet along with the juice from the foil pan, seal foil.
Place the stuffed potato boats back on grill over direct heat for 10 minutes, place the reserved shrimp in foil pouch on the indirect side for another 5 minutes. Cheese should be thoroughly melted and the bottom of the potato boats should have a nice char. Remove all from heat.
Add a layer of guacamole and sour cream, add one of the reserved shrimp on top of each boat and serve.