mini cheddar and chive twice-baked potatoes

0 Heat the oven to 425°F. On a rimmed baking sheet, toss the potatoes with oil (it may seem like a lot but it will make the skins so crispy), 3/4 teaspoon of the salt and several grinds pepper. Roast, shaking the pan halfway through, until the potatoes can be easily pierced with a paring knife, 25 to 30 minutes. Reduce the oven temperature to 375°F.
2 When cool enough to handle, use a melon baller or small spoon/measuring spoon to scoop the potato flesh into a medium bowl. (Be sure to leave a bit of flesh around the perimeter of the potatoes). 
4 Add the cottage cheese, chives, half the cheddar, remaining 1 teaspoon salt, and several grinds pepper to the bowl and stir and smash until combined. Stuff the potatoes and top with the remaining cheese.
3 Bake until the filling is puffed and warm and the cheese is lightly browned, 20 to 25 minutes. Top with more chives.