Begin by washing the baby potatoes thoroughly and slicing them lengthwise in half.

Fill a large pot with about 8 cups of water and add 2 teaspoons of salt. Bring the water to a boil.

Carefully add the halved potatoes and boil for 15-20 minutes until fork-tender but not mushy.

Drain the potatoes and rinse with cold water to halt the cooking process. Lay on a towel to absorb excess moisture.

Using a small spoon, scoop out the insides of the cooled potato halves, leaving a thin layer to create sturdy shells.

Reserve the insides from two of the halves for filling.

In a bowl, combine the reserved potato flesh with mayonnaise or sour cream, yellow mustard, dill pickle juice, garlic powder, onion powder, and a sprinkle of salt and pepper. Mix until smooth.

Spoon or pipe the filling back into the potato skins and arrange them on a serving platter.

Cover with plastic wrap and refrigerate until ready to serve.