In advance, bake (or boil) the potatoes as you normally would, about 45 minutes at 180°C When they are cool enough to handle, slice them in half laterally, and scoop out the insides, leaving the skins intact.
Place the potato innards in a bowl and mash them with the mayonnaise and cottage cheese.
Add all remaining ingredients except the paprika and any extra cheese. Blend with a hand-blender for a smoother texture, and whip with a beater for a fluffier finish.
Divide the filling evenly among the potato skins.
Sprinkle some extra cheese over the potatoes and dust with paprika.