Heat oven to 400. Pierce potatoes in several places with the tip of a sharp knife. Bake 1 1/4 hours or until tender. Immediately cut potatoes in half lengthwise, scoop out the centers leaving a 1/4 inch thick shell.
Beat potato pulp, broth, 1/2 of the cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells. Top with remaining cheese and paprika.
Bake at 400 for 20 minutes.
***These can be frozen! Freeze before you bake. Thaw and bake at 400 for 20 minutes or until heated through.***
