Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake until the potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let the potatoes and garlic cool until comfortable to handle, about 15 minutes.
Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact. Cut the garlice in half; squeeze out the pulp and add to the potatoes. Add the broth, sour cream and pepper; stir and mash with a fork to the desired texture. Spoon the stuffing back into the potato skins; sprinkle with cheese and paprika.
Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
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