Wash the baby potatoes well under running water. Place them in a large pot and cover with water. Bring to a gentle boil. Cook for about 15 minutes until fork tender but not mushy.

Drain the potatoes and let them cool for about 10 minutes. Once cool enough to handle, slice each potato in half lengthwise. Try to keep the halves even for a neat look.

Use a small spoon to gently scoop out some of the center. Leave a thin border around the edges. Place the scooped potato into a mixing bowl for the filling.

Mash the scooped potato with a fork until smooth. Add mayonnaise, mustard, sour cream, green onions, garlic powder, salt and pepper. Mix well until creamy and soft.

Preheat your oven to 400°F. Brush the potato halves lightly with olive oil. Place them on a lined baking tray. Bake for 8 to 10 minutes until slightly crisp.

Remove the potato shells from the oven. Let them cool slightly. Spoon or pipe the creamy filling back into each potato half. Make a small swirl on top for a pretty finish.

Sprinkle paprika lightly over the top. Add extra chopped green onions if desired. Serve warm or at room temperature. They taste delicious both ways.