Wash the baby potatoes under cold water, scrub them, and slice in half lengthwise.

In a pot, cover the potatoes with water, add salt, bring to a boil, then add potatoes and cook for 15-20 minutes.

Drain the potatoes, rinse under cold water, and let them cool.

Scoop out the insides of each potato half, leaving about a 1/4-inch thick shell.

In a bowl, combine the scooped potato, mayonnaise (or sour cream), mustard, pickle juice, garlic powder, onion powder, salt, and pepper; mix until creamy.

Fill each potato skin with the mixture using a spoon or piping bag.

Garnish with paprika and chopped green onions, then refrigerate for at least 30 minutes.