Broccoli- and Cheddar-Stuffed Baked Potatoes

Ingredients

• 4 (8-ounce) baking potatoes
• 2 cups fresh broccoli flowerets, chopped
• 1/2 cup plain low-fat yogurt
• 2 teaspoons reduced-calorie margarine
• 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese, divided
• 3 tablespoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika

Preparation

1. Scrub potatoes; prick each several times with a fork. Bake at 400° for 1 hour or until done. Cool slightly.
2. Cook broccoli in boiling water 3 to 5 minutes or until tender; drain well.
3. Cut a 1-inch-wide lengthwise strip from top of each potato; carefully scoop out potato pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp, yogurt, and margarine in a medium bowl; mash until smooth. Add broccoli, 1/4 cup plus 2 tablespoons cheese, and next 5 ingredients; stir well. Fill potato shells with broccoli mixture. Place potatoes in an ungreased 9-inch square pan. Bake at 400° for 25 minutes. Remove from oven, and sprinkle potatoes with remaining 2 tablespoons cheese and paprika. Return to oven, and bake 5additional minutes or until cheese melts.