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Preheat oven to 400°F (200°C)
Wash russet potatoes thoroughly and pat dry, then pierce each potato several times with a fork
Rub potatoes with olive oil and season with salt and pepper
Wrap each potato in foil and bake for 50-60 minutes until tender when pierced with a fork
In a large skillet, melt butter over medium heat and add minced garlic, diced bell peppers, and green onions, sauté for 2-3 minutes until fragrant
Stir in shrimp, crawfish tails, and lobster meat, season with Cajun seasoning, smoked paprika, onion powder, salt, and pepper, cook for 3-5 minutes until cooked through
Add chopped spinach and diced tomatoes, cook until spinach wilts slightly
Reduce heat and pour in heavy cream, simmer for 3-4 minutes stirring occasionally
Gradually add cheddar and Monterey Jack cheeses, stirring until fully melted and sauce is smooth, then remove from heat
Remove baked potatoes from oven and carefully slice them open lengthwise, fluff the inside with a fork
Top potatoes with seafood mixture and garnish with extra shredded cheese, chopped parsley, and sliced green onions