Wash the baby potatoes thoroughly under running water. Slice each potato lengthwise in half.

In a large pot, combine water and salt. Bring to a boil. Add halved potatoes and boil for 15-20 minutes until tender.

Drain the boiled potatoes and rinse under cold water. Scoop out the insides, leaving skin to create cups.

In a bowl, combine scooped potato insides with mayonnaise, mustard, and dill pickle juice. Add garlic powder, onion powder, and ground pepper. Mash until smooth.

Fill each potato skin with the creamy filling. Avoid overfilling.

Sprinkle paprika over filled potatoes and add chopped green onions. Chill for 15-30 minutes before serving.