Directions: Using the apple corer, carefully remove a plug from each potato, making sure not to go right through the potato. Reserve the plugs.
Combine oil, rosemary and black pepper to taste. Fill holle in each potato with 2 garlic halves and a little oil mixture. Cut off two-thirds of each plug and discard.
Replace remaining plugs in potatoes and wrap the potatoes in aluminium foil. Cook on a preheated barbecue or until tender.