6 (8 oz.) baking potatoes
1/2 c. plain non-fat yogurt
3 tbsp. minced onion
1/8 tsp. salt
1/8 tsp. ground white pepper
5 c. chopped fresh broccoli, about 1 3/4 lbs.
2 tsp. reduced-calorie butter
2 tbsp. cornstarch
1 tbsp. + 1 tsp. cold water
2/3 c. canned low-sodium chicken broth, undiluted
2/3 c. skim milk
3/4 c. (3 oz.) 40% less fat shredded cheddar cheese
1/8 tsp. paprika

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.