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
How to Make It
Scrub potatoes; prick each several times with a fork. Bake at 400° for 1 hour or until done. Cool slightly.
Cook broccoli in boiling water 3 to 5 minutes or until tender; drain well.
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.