Step 1

Wash potatoes well and scrub skins. Using a fork, poke a few holes in the skin of each.

Step 2

Microwave potatoes for 6 to 8 minutes each, or until tender in the middle when poked with a fork (or bake in the oven at 400ºF for 1 hour until tender.)

Step 3

Meanwhile, heat a skillet over medium heat, add oil and onions. Stir and cook until softened, about 4 to 5 minutes.

Step 4

Add brisket and stir to heat through. Remove from heat and add sauce. Stir and set aside.

Step 5

Turn oven to 450ºF degrees. Split potatoes open along the top.

Step 6

Scoop about half of potato insides into a bowl add hot water and half of butter, mash gently. Divide potato mixture equally among potatoes and stuff back into skins.

Step 7

Rub potato skins with remaining butter. Divide brisket equally between potatoes. Top with cheese and jalapeño slices.

Step 8

Place in oven for about 8 minutes to melt cheese and toast potato skins.