Preheat oven to 350°F (177°C).

Wash potatoes thoroughly and pat dry with a paper towel. Pierce each potato a few times with a fork, then wrap each potato individually in aluminum foil.

Place foil-wrapped potatoes on a baking sheet and put in preheated oven. Bake for approximately one hour or until potatoes are soft when pierced with a fork. Remove the potatoes from the oven, set them aside, and allow baked potatoes to cool slightly.

If using leftover brisket, reheat in a medium saucepan over low heat while the potatoes are cooling down.

After potatoes have cooled, carefully unwrap the foil from each potato. Use a knife to make a lengthwise slice on the top of each potato. Scoop out some, but not all, of the potato flesh and transfer it to a mixing bowl.

Add 1 cup of shredded cheese and 1 cup of the chopped cooked brisket to the bowl with the potato flesh. Mix the ingredients thoroughly.

Spoon the potato mixture back into each potato and top stuffed potatoes with the remaining shredded cheese and barbecue brisket.

Drizzle barbecue sauce and Mexican crema over each stuffed potato. If using sour cream, add a dollop on top. Garnish with chopped green onions or chives and serve immediately.