Preheat oven to 400°F (200°C).

Scrub the potatoes thoroughly.

Bake potatoes until soft, about 1 hour.

Remove potatoes from oven and let cool slightly.

Cut each potato in half lengthwise.

Carefully scoop out the potato pulp, leaving about 1/4 inch of potato inside the skin to maintain its shape.

Place the scooped potato pulp in a mixing bowl.

Rice or mash the potatoes until smooth.

Add fat-free cream cheese and enough fat-free sour cream to lighten the mixture to your desired consistency.

Add 1 to 2 teaspoons of minced onion, if desired.

Season the potato mixture to taste with salt and pepper.

Carefully refill each potato shell with the potato mixture.

Place the filled potatoes back onto a baking sheet.

Garnish with paprika and/or chervil.

Bake for another 10-15 minutes or until heated through.

Serve hot.