Wash and slice baby potatoes lengthwise to create little boats.

Place the potato halves into a pot of salted water and boil for 15-20 minutes until tender.

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

Carefully scoop out the flesh from each potato half, reserving the insides.

In a mixing bowl, combine the scooped potato, mayonnaise, mustard, pickle juice, garlic powder, onion powder, and ground pepper. Mix until smooth.

Spoon or use a piping bag to fill the potato skins with the mixture.

Garnish with chopped green onions or paprika and refrigerate until ready to serve.