Broccoli Cheddar Twice Baked Potatoes

4 medium baking potatoes
1 cup plain Yogurt
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 cup shredded Cheddar Cheese
1 TBSP Butter
1 clove garlic, minced
1 pkg. broccoli
1 cup sliced mushrooms
Sour Cream

Wash potatoes well. Bake at 400 degrees for about one hour or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave 1/2 inch of pulp to keep skins intact). Set skins aside. To pulp, add Yogurt, salt, pepper, paprika and 1/2 cup of Cheese. Mix until light and fluffy. Set aside. Melt Butter in skillet, add garlic, broccoli, mushrooms; cook until tender. Stir vegetable mixture into potato pulp mixture; stuff potato skins with mixture. Place on an ungreased baking sheet; sprinkle evenly with remaining 1/2 cup of Cheese. Bake at 375 degrees for 10 minutes or until Cheese is melted and bubbly. Top with a touch of Sour Cream and green onion.

Serves 8.