Cut potatoes in half crosswise and use a small 1/2 tsp to scoop out the centers. Try to leave a small rim around the center and not scoop too deep and poke through the bottoms. Place potato center scraps into a small sauce pan. In a large mixing bowl, toss halved potatoes with 2 tbsp. of olive oil, 1 tsp salt, 1/4 tsp pepper and 1 large clove of minced garlic. Spread cut-side down onto a foil-lined baking sheet. Bake on the middle rack of the oven for 25 minutes or until you can easily pierce through the thickest part with a paring knife. Allow to cool slightly before handling. When cool, trim off a thin layer from the bottom so the potato will lay flat.