Wash the potatoes and pat them dry. Prick each potato several times with a fork and arrange them end to end about 1 inch apart in a circle on paper towels in a microwave oven.
Microwave on high for 12 to 14 minute, turn and rearranging potatoes after 6 minutes. When done, let stand for 5 minutes to cool before handling.
Cut the potatoes in half lengthwise and then scoop out the pulp, leaving the shells intact. Set shells aside.
In a large bowl, mash the pulp, using a fork or potato masher. Add the milk and the yogurt and beat at low speed with an electric mixer until smooth and blended. Stuff the potato mixture into the shells. Place on a microwave safe serving platter.
Top each stuffed shell with cheese and then sprinkle with paprika. Lastly, microwave on high for 30 seconds, or until the cheese melts. Serve immediately.