Wash potatoes, bake at 475 degrees for 45 minutes or until done. Let cool to touch. Cut a 1" lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact.
Combine potato pulp, yogurt and next 3 ingredients in a medium bowl. Beat at medium speed of an electric mixer until light and fluffy; spoon into shells. Bake at 475 degrees for 20 minutes or until thoroughly heated.
Cook broccoli, covered, in a small amount of boiling water 10 minutes or until crisp-tender. Drain and pat dry with paper towels; set aside.
Melt butter in a heavy saucepan over low heat. Dissolve cornstarch in water and add to butter, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese; stir until cheese melts. Stir in broccoli and cook over low heat until thoroughly heated. Spoon equal amounts of broccoli mixture over hot potatoes. Sprinkle with paprika.
Serves 6.
