Preheat oven to 445 degrees, with baking pan in the oven. Allowing the pan to heat as well will provide a crispier potato skin. I prefer to use a cast iron skillet, not a pan, but if a skillet is unavailable, any baking sheet will do.
Scrub potato skins well to remove any grime. Place in a pot of cold salted water and bring to a boil for about 5 minutes.
Remove potatoes from the water and allow them to cool for a few minutes on a paper towel. When you can touch them, move them to a cutting board and cut off the bottom part of the potato (if there is still a wet spot, just cut that part off, it is where the potato rests and we want them stabilized so they don''t roll around) so there is a flat surface for the potato to stand on.
Carefully slice the potato every 1/3" from end to end being careful not to slice THROUGH the whole potato. You are just sinking the knife in about 2/3 deep. You should get about 15 slices into the potato.
Stuff every second or third section with a slice of garlic