Boil potatoes whole in salted water until fork-tender, which usually takes about 20-25 minutes. Drain the potatoes, let them cool slightly, then carefully cut each potato in half lengthwise.

Gently scoop out the cooked potato flesh from each half, leaving a thin border attached to the skin to maintain its shape. Place the scooped flesh into a medium bowl and mash it thoroughly until smooth.

Divide the mashed potato mixture evenly into three separate bowls. In each bowl, incorporate 1/3 of the mayonnaise, 1/3 of the Dijon mustard, 1/3 of the salt, and 1/3 of the black pepper, mixing well until the mixture is creamy.

Carefully spoon or pipe the prepared classic potato mixture back into 6 empty potato skins.

Garnish these classic deviled potatoes with a light sprinkle of paprika and a scattering of fresh, finely chopped chives.

To one of the bowls containing the basic potato mixture, add the hot sauce and smoked paprika, then mix all ingredients thoroughly to evenly distribute the spicy flavors.

Spoon or pipe this spicy potato mixture back into 6 empty potato skins, filling them generously.

For an enhanced visual appeal and flavor, garnish these spicy deviled potatoes with an extra pinch of smoked paprika.

To the remaining bowl of potato mixture, incorporate both the fresh dill and fresh parsley, mixing well to ensure the herbs are evenly combined throughout.

Spoon or pipe this vibrant herby potato mixture back into the final 6 empty potato skins.

Garnish these herby deviled potatoes with additional sprigs of fresh dill or parsley for a final touch.