Begin by washing 1 pound of baby potatoes under cold water to remove any dirt. Cut them in half lengthwise and place the halves in a large pot.

Fill the pot with enough salted water to cover the potatoes by an inch. Bring to a gentle boil, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender.

Once tender, carefully drain in a colander and rinse under cold water to cool. Let them rest for a few minutes.

When cool enough to touch, gently scoop out the insides, leaving about a ¼-inch shell. Place the scooped potato flesh in a mixing bowl.

In the mixing bowl, add mayonnaise or sour cream, yellow mustard, dill pickle juice, garlic powder, onion powder, salt, and pepper. Blend until creamy.

Using a spoon or piping bag, carefully fill each potato skin with the creamy mixture, slightly mounding it above the skin edges.

Sprinkle with paprika and chopped green onions for added color and crunch. Chill in the refrigerator for at least 30 minutes before serving.