Start by washing the baby potatoes under running water to remove any dirt. Slice each potato lengthwise in half.

In a large pot, add enough water to cover the potatoes and season generously with salt. Bring to a boil.

Once boiling, add the halved potatoes and cook for 15-20 minutes until tender.

Transfer the potatoes to a colander and rinse with cold water to stop cooking. Allow to cool.

Gently scoop out the insides of the cooled potato halves with a small spoon or melon baller.

In a mixing bowl, combine scooped potato insides with mayonnaise or sour cream, mustard, pickle juice, garlic powder, onion powder, salt, and pepper. Mash until well blended.

Fill the reserved potato skins with the creamy mixture using a spoon or piping bag.

Garnish with chopped green onions and paprika. Refrigerate for at least 30 minutes before serving.