This side dish can be prepared a couple of days ahead of time and refrigerated.

Six Russet Potatoes
A Cup And Two Tablespoons Of Shredded Cheddar Cheese, Divided
Two Tablespoons Of Finely Chopped Scallions
A Teaspoon Of Garlic Powder
Two Tablespoons Of Unsalted Butter
¼ Cup Of Chicken Broth
½ Cup Of Plain Low Fat Yogurt
A Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Black Pepper
¼ Teaspoon Of Red Cayenne Pepper
A Teaspoon Of Paprika

Preheat the oven to 350 degrees.

Place the potatoes on a cookie sheet. Bake the potatoes in the preheated oven for one hour or until a fork can easily pierce the skin of the potatoes.

Let the potatoes cool for one hour.

Slice the potatoes in half lengthwise. Scoop out the potato flesh making sure to leave about ¼ inch of the flesh remaining on the skins. Place the scooped out potato flesh in a pot. To the pot, add a cup of the cheddar cheese, the scallions, the garlic powder, the butter, the yogurt, the chicken broth, the sea salt, the black pepper, and the red cayenne pepper. Cook on medium high heat while mashing until all of the ingredients are well blended. Taste and add more sea salt and/or pepper, if desired.

Remove the pot from the heat. Fill each potato shell evenly with the mashed potato mixture. Sprinkle paprika on top of the potatoes. Add the remaining two tablespoons of the cheddar cheese evenly over the top of each potato.

When you are ready to cook the potatoes, preheat the oven to 350 degrees. Bake for one hour.