Wash and slice the potatoes lengthwise. Bring 8 cups of water with 2 teaspoons salt to a boil, then add the potatoes and cook for 15–20 minutes until fork-tender. A knife should slide in easily when they’re ready.

Drain and transfer to a cold water bath. Let them cool until safe to handle, which helps stop the cooking and keeps the texture firm.

Gently scoop out the centers with a spoon or melon baller, leaving a sturdy shell. If they feel too soft, allow more cooling time to prevent tearing.

In a bowl, mix the scooped potato centers with mayonnaise, mustard, pickle juice, garlic powder, onion powder, salt, and pepper until smooth. Use a hand mixer for a creamier consistency if preferred.

Taste and adjust. Add more mustard for tang or a splash of pickle juice if the mixture feels too thick. If it’s dry, mix in a little more mayonnaise.

Spoon or pipe the filling back into each potato half, filling generously for a balanced bite.

Sprinkle with paprika and green onions if desired, then refrigerate for at least 30 minutes before serving so the flavors can settle.