Twice Baked Potatoes Deluxe

4 medium baking potatoes
1 cup shredded cheddar cheese, divided
1 cup plain yoghurt
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
2 tablespoons olive oil
1 garlic clove, minced
1 cup broccoli, chopped
1 cup mushrooms, sliced

Directions:
1. Wash potatoes well. Dry and pierce on each side with a fork. Cook in the microwave on high for approximately 15 minutes or until soft (or bake at 400° for a hour.) Let potatoes cool.
2. Cut potatoes in half lengthwise and carefully scoop out the pulp, leaving 1/2 inch of pulp to support the skin. Set potato skins aside. Combine potato pulp, 1/2 cup cheese, yoghurt, salt, pepper, and paprika, and mix well. Set aside.
3. Heat olive oil in a skillet. When hot, add garlic, broccoli and mushrooms. Cook until tender. Drain gently; add vegetables to potato pulp mixture and stir lightly.
4. Preheat oven to 350°. Spoon potato pulp mixture into potato skins. Place on an ungreased cookie sheet and bake at 350° for 15 to 20 minutes or until thoroughly heated. Sprinkle evenly with remaining cheese; return to oven until cheese is melted and bubbly.