Preheat the oven to 400 degrees. Scrub the potatoes and bake until done, about 35 – 45 minutes.
In a large fry pan, heat the oil over medium heat. Add the garlic and cook, stirring until softened, about 3 minutes. Add the Maine shrimp meat. Stir quickly and then add the lime juice and hot pepper flakes. Allow to simmer briefly, and then remove from heat. Be careful not to overcook the shrimp meat.
To serve, slit the tops of the baked potatoes and squeeze to open. Divide the Margarita shrimp between the four potatoes. Spoon ¼ cup of salsa over each potato, and top each with a dollop of sour cream or Greek yogurt.