If you have never prepared (or tasted) these before, don’t waste anymore time. They are amazing! As Emeril mentions in the recipe, you can make them a day ahead BUT the most important thing is you must take them out of the shell and whip/mash them with the other ingredients, when they come out of the oven and are still hot. You can flavor them to your own tastes but I thought this recipe provided a good starting point.
Recipe here: http://www.foodandwine.com/recipes/aspen-2006-overstuffed-twice-baked-potatoes