In a medium size heavy saucepan over moderately high heat, bring to a boil enough unsalted water to cover the potatoes.
Add the potatoes, reduce the heat to low, cover, and cook until tender about 15 minutes.
Drain.
Meanwhile, place the cottage cheese in an electric blender or food processor and whirl for 15 seconds or until smooth.
Transfer to a small bowl and stir in the parsley, chives, snipped dill, and pepper.
When the potatoes are cool enough to handle, slice about 1/4 inch off the top of each.
With a small spoon or melon bailer, remove 1 or 2 scoops of potato, being careful not to break the skin.
Fill the potatoes with the cheese mixture and garnish, if you like, with the dill sprigs.