Begin by thoroughly washing 12-14 baby potatoes under cool water. In a large pot, bring 8 cups of water to a rolling boil, adding 2 teaspoons of salt. Once boiling, add the potatoes and cook for 15-20 minutes until fork-tender.

Drain the potatoes in a colander and transfer them to a cold water bath for about 5 minutes until cool enough to handle.

Gently slice each potato in half lengthwise and scoop out the soft insides, leaving a thin layer of potato for structure.

In a mixing bowl, combine the scooped-out potato with 1/2 cup of mayonnaise (or sour cream), 1 teaspoon of mustard, 2 tablespoons of dill pickle juice, and a sprinkle of garlic and onion powder. Mix thoroughly.

Carefully fill each potato skin with the creamy mixture using a spoon or piping bag.

Sprinkle paprika and chopped green onions on top, cover with plastic wrap, and refrigerate for at least 15-30 minutes.

Serve the deviled potatoes on a platter, ready to enjoy!