Stuffed Potato Skins with indi chocolate Jalapeño Spice Rub

Another easy to follow recipe from indi chocolate and another way to enjoy the savory side of chocolate with indi chocolate Jalapeño Spice Rub.


  • 8 small to medium sized russet potatoes
  • Coconut oil
  • Kosher salt
  • Freshly ground pepper
  • 8 strips of bacon and grease
  • 2 cups fresh spinach
  • 6 ounces grated cheddar cheese
  • 3/4 cup sour cream
  • 1/4 cup chives
  • indi chocolate Jalapeño Spice Rub


  1. Preheat oven to 400°F.  Scrub the potatoes clean and rub with coconut oil. Bake for one hour or until the potatoes are cooked through.  
  2. Cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Let cool. Crumble.
  3.  Remove the potatoes from the oven and let cool. Cut in half horizontally. Use a spoon to scoop out the insides, leaving about 1/4 of an inch of potato on the skin. Set inside of potatoes aside.
  4. Increase the heat of the oven to 450°F. Brush or rub coconut oil or all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan  Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool.
  5. Saute spinach in bacon grease and add to each potato skin. Top spinach with cheese and bacon and place in the oven on broil for 2 min.
  6. Garnish potatoes with sour cream,  ground pepper, indi chocolate Jalapeño Spice Rub and chives.
  7. Serve immediately and enjoy!