Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a small bowl, mash the pulp with the cottage cheese, cheddar cheese, yogurt, dill, mayonnaise, mustard, chives, pepper and cayenne. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet.
Bake, uncovered, at 375° for 20-30 minutes or until heated through.
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